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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is a great way to cook a chicken. By butterflying it, it takes less time to cook and it's easier to serve. Marinate it as long as you can, up to 2 days, for a more tender bird. This is a Nigella Lawson recipe. Prep time does not include marinading time. Ingredients:
1 (4 lb) roasting chickens |
2 cups buttermilk |
1/4 cup canola oil |
2 tablespoons canola oil |
2 garlic cloves, lightly crushed |
1 tablespoon crushed black peppercorns |
1 tablespoon sea salt |
2 tablespoons fresh rosemary leaves, roughly chopped |
1 tablespoon honey |
Directions:
1. Butterfly chicken by placing it breast side down and using heavy-duty kitchen shears to cut along both sides of the backbone. Discard backbone, turn chicken over and open it like a book. Press it gently to flatten it.
2. Place chicken in a large freezer bag. Mix buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey; add to chicken in bag. Seal the bag securely and refrigerate overnight or up to 2 days.
3. Heat oven to 400°. Remove chicken from marinade and place on a rack so excess can drip off. Linda a roasting pan with foil and place chicken in the pan. Drizzle with remaining 2 Tbsp oil. Roast for 45 minutes, then reduce heat to 325°. Continue roasting until well browned and juices run clear when chicken is pierced where the leg meets the thigh, about another 20 minutes.
4. Place chicken on a carving board and allow to rest for 10 minutes before cutting into quarters. Serve drizzled with pan juices.
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