BUTTERMILK ROAST CHICKEN
A buttermilk marinade is the key to moist, tender chicken that holds up to the high heat of the oven. This recipe is rich with herbs and garlic,
a great use for your garden’s herbs before the frost of late fall and early winter sets in.
INGREDIENTS
1 whole chicken
2 cups buttermilk
4 garlic cloves, smashed
1 Tbsp fresh thyme leaves
1 Tbsp fresh oregano leaves
1 Tbsp fresh rosemary leaves,
plus 1 Tbsp, minced
2 tsp sea salt, divided
2 Tbsp olive oil, divided
4 Tbsp salted butter, at room
temperature
1 Tbsp dried oregano
PREPARATION
The night before, remove
the innards and rinse the
chicken thoroughly. Place in
a gallon-size zip top bag or
a large bowl and add the
buttermilk, garlic, thyme,
oregano, 1 tablespoon rose-mary,
and 1 teaspoon sea
salt. Turn the chicken to
coat, settling it so the breasts
are sitting in the marinade.
Refrigerate overnight.
Preheat the oven to 475.
Remove the chicken from the
marinade and pat it dry. Using
kitchen twine, tie the legs to
promote easy roasting.
Coat the skillet with 1 table-spoon
of oil. Place the chicken
into the skillet and drizzle with
the remaining tablespoon of
oil. Sprinkle with 1 tablespoon
dried oregano, 1 tablespoon
minced rosemary, and the
remaining teaspoon of salt.
Roast for 20 minutes.
Reduce the oven temperature
to 400 and cook for 40 min-utes
more, until the internal
temperature reaches 165 and
the juices run clear. Let the
chicken rest for 10 minutes
before serving.
ELENA ROSEMOND-HOERR
www.wrightsvillebeachmagazine.com 61
WBM