Make the CRISPIEST CHICKEN

One of Ferguson and Tanous’ early experiments cooking together involved rubbing chicken with different fats to see which helped the skin brown best. After unsuccessful forays using olive oil (delicious but looked undercooked, Ferguson recalls) and ghee ( clarified butter, often used in Indian food), they settled on butter. Soaking the bird in buttermilk before roasting helps too, says Tanous. “Not only do you get acidity and tenderness from the buttermilk, but it also helps the chicken brown and crisp.”

Combine 2 cups buttermilk, 2 Tbsp kosher salt and 1 sprig rosemary in a gallon-size zip-top plastic bag; shake to distribute salt. Add 1 (3½- to 4-lb) whole roasting chicken, neck and giblets removed. Seal bag; gently shake and massage to fully coat chicken. Refrigerate, breast side down, at least 6 hours and up to overnight. Remove chicken from refrigerator 1 hour before roasting.

Preheat oven to 425°F. Pour 1 Tbsp grapeseed or canola oil into a large cast-iron skillet; place in oven 10 minutes to preheat.

Remove chicken from bag, allowing as much marinade as possible to drip back into bag; discard bag and marinade. Pat chicken dry with paper towels. Stuff cavity with 1 lemon, cut into 4 wedges; 4 cloves garlic, smashed; and 1 sprig rosemary. Tie chicken legs together with kitchen twine.

Cut or tear 1 (10-oz) baguette into 1-inch cubes. Carefully remove skillet from oven; spread bread in bottom in a single layer. Top with 2 sprigs rosemary and nestle 4 cloves garlic, smashed, among bread cubes. Brush chicken all over with 4 Tbsp butter, melted, making sure to get all sides, between thighs and in all crevices. Season chicken all over with 1 Tbsp kosher salt and 1 tsp freshly ground

black pepper. Place breast side up on top of bread cubes. Tuck wing tips under the body.

Roast chicken 20 minutes. Reduce oven temperature to 375°F. Roast 60–70 minutes, tenting with foil if skin is getting too dark, until croutons are golden brown and an instant-read thermometer inserted into the thickest part of the legs registers 165°F. Remove chicken from oven; let rest in pan 15 minutes. Carve chicken directly over the croutons so they soak up the juices. Serves 4.