Buttermilk & Rosemary Roast Chicken | Our Place Cookbook
Skip the traditional turkey in favor of this spatchcocked roast chicken. The magic of this recipe lies in the power of buttermilk. Enjoy this Buttermilk & Rosemary Roast Chicken Recipe
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Kitchen shears
- Oven
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Zip-top bag
- Aluminum foil
Ingredients
- 1 whole chicken (3 to 4 pounds)
- Kosher salt
- 1 quart full-fat buttermilk
- 1 tablespoon Tabasco sauce
- 3 sprigs fresh rosemary, picked and finely chopped
- 2 large yellow onion, halved and cut into 1/4-inch slices
- 10 garlic cloves, smashed
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