Roasted spatchcocked chicken marinade in buttermilk, is like a dream come true. All the soft fall apart chicken goodness you get from buttermilk marinated fried chicken, but without the diet destroying crust. If you are feeling chickeny, this is a solid technique.

Serves: 4 with a side
Timing: Prep ahead 1 day, 1.5 hour cooktime, 15 minutes prep time


Mise en Place
STAPLES DAIRY
2 tbs rosemary, minced 2 cups buttermilk
2 cloves garlic, minced MEAT
1 1/2 tbs kosher salt 1 chicken
1 tbs black pepper
1 tbs honey
1/4 cup canola oil
canola oil

Equipment
1 bowl
1 gallon ziptop bag
1 roasting pan
oven, 425
kitchen shears
whisk

Directions
Step Action
1 using the shears, spatchcock the bird, separate thighs from breast, and reserve the backbone for stock
2 in the bowl, whisk together buttermilk, oil, honey, salt, pepper, rosemary, and garlic
3 put bird pieces in ziptop bag
4 pour mixture into bag
5 seal bag, move marinade around to ensure contact with all pieces of bird
6 place in fridge overnight
7 heat oven to 425
8 evac bird from marinade, letting excess drip off
9 arrange chicken on rack in roasting pan
10 drizzle on a bit of canola oil over the top of the bird
11 cook in oven for 40 minutes
12 reduce heat to 350 and cook for another 15-25 or until breasts hit 150 and thighs hit 165
13 evac and let rest 5 minutes
14 split breast into two pieces and serve