Buttermilk Roasted Chicken With Crunchy Croutons Serves four
MAIN INGREDIENTS
2 cups buttermilk
2 tbsp. kosher salt, plus more for seasoning 4 sprigs fresh rosemary
1 (1.5 to 1.8kg) whole roasting chicken 1 tablespoon canola or vegetable oil
1 lemon, cut into 4 wedges
8 garlic cloves, smashed
1 (283 grams) baguette, cut or torn into 1-inch cubes
4 tablespoons unsalted butter, melted Freshly ground black pepper
Combine the buttermilk, the two tablespoons of salt, and one sprig of rosemary in a gallon-size (approximately four litres) 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. Marinate breast side down in the refrigerator for at least six hours, or overnight. About one hour before roasting, remove the chicken from the refrigerator and let it come to room temperature.
Preheat the oven to 425F. Pour the oil into a large cast-iron skillet and heat in the oven for 10 minutes.
Remove the chicken from the buttermilk, letting as much marinade as possible drip off; discard the bag and marinade. Lightly pat the chicken dry with paper towels. Stuff the cavity with the lemon wedges, four of the garlic cloves, and one sprig of rosemary. Tie the chicken legs together at the tips with twine.
Carefully spread the bread cubes in the hot skillet in a single layer, turning to coat with the oil. Top with the remaining two sprigs of rosemary and nestle the remaining four garlic cloves among the cubes. Set the chicken on the bread cubes and brush all over with the melted butter, getting all the sides and crevices. Generously season the chicken all over with salt and pepper, and tuck the wing tips under the body.
Roast the chicken for 20 minutes. Reduce the oven temperature to 375F and continue roasting for an additional 40 to 60 minutes, tenting with foil if the skin is getting too dark, and transferring any well-browned croutons to a plate. Roast until an instant-read thermometer inserted into the breast registers 150F and the thighs and legs register at least 165F.
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. Serve with the croutons.