BUTTERMILK ROASTED CHICKEN WITH CRUNCHY CROUTONS

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.