BUTTERMILK ROASTED CHICKEN WITH CRUNCHY CROUTONS

Serves: 4

2 cups (500 mL) buttermilk 3 tbsp (45 mL) kosher salt 4 sprigs of fresh rosemary

1 (3 1/2- to 4-lb/1.6- to 1.8-kg) whole roasting chicken

1 tbsp (15 mL) grapeseed or canola oil

1 lemon, sliced into 4 wedges 8 garlic cloves, smashed 1 (10-oz/280-g) baguette

4 tbsp (1/2 stick) unsalted butter, melted

1 tsp (5 mL) freshly ground black pepper

1. Combine the buttermilk, 2 tbsp (30 mL) of the salt and 1 sprig of rosemary in a gallon-size (4-L) zippered plastic bag and shake to distribute the salt. Add the chicken, seal the bag and gently shake and massage to fully coat the chicken.

2. Marinate the chicken breastside down in the refrigerator for at least 6 hours, or overnight. About 1 hour before roasting, remove from the refrigerator and let it come to room temperature.

3. Preheat the oven to 425 F

(220 C). Pour the oil into a large cast-iron skillet. Place the skillet in the oven for 10 minutes to preheat.

4. Remove the chicken from the buttermilk, letting as much marinade as possible drip back into the bag. Discard the bag and marinade. 5. Pat the chicken dry with paper towels. Stuff the chicken cavity with the lemon wedges, 4 of the garlic cloves and 1 sprig of rosemary. Tie the chicken legs together at the tips with twine to close tightly. (Put that chicken on house arrest!)

6. Cut or tear the baguette into 1-inch (2.5-cm) cubes. Carefully remove the hot skillet from the oven and spread the bread cubes on the bottom in a single layer.

7. Top with the remaining

2 sprigs of rosemary and nestle the remaining 4 garlic cloves among the bread cubes.

8. Brush the chicken all over with the melted butter, making sure to get all sides, between the thighs, and in all the crevices. Season the chicken all over with the remaining tablespoon of salt and the pepper.

9. Place the chicken breast-side up on top of the bread cubes. Tuck the wing tips under the body.

10. Roast the chicken for 20 minutes. Reduce the oven temperature to 375 F (190 C) and continue roasting for 60-70 minutes more, tenting with foil if the skin is getting too dark until the croutons are golden brown and an instant-read thermometer inserted into the breast registers 150 F (65 C) and the thighs and legs register at least 165 F (74 C).

11. Remove the chicken from the oven and let rest in the pan for 15 minutes. Carve the chicken directly over the croutons and let those juices flow, honey! Serve with the croutons.