Juicy Roasted Whole Chicken Recipe (Buttermilk Marinated Roast Chicken) | The Frugal Chef

Let's make a juicy roasted whole chicken recipe today. We are going to marinate it in buttermilk and then cook it in a very hot oven. The final result is finger licking good. Enjoy!
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Buttermilk Marinated Roast Chicken
1 - 4 to 5 pound chicken
Salt
6 garlic cloves - peeled and smashed
1 quart (942 ml) buttermilk*
Measure one teaspoon of salt for every two pounds of chicken in a small bowl.
Sprinkle the chicken with salt on both sides. Do not miss the inside of the thighs and wings. Add some salt to the cavity as well. Rub it in and allow it to sit for about 20 minutes.
Place the salted chicken in a large zipped bag (or a container). Add the garlic and pour the buttermilk on top. Seal the bag and make sure all of the chicken is covered in liquid.
Place the bag in the refrigerator overnight.
The following day - remove the chicken from the bag. Wipe down as much of the buttermilk as you can. Pat dry it with a paper towel. Place it in a roasting pan. Tie the legs with some twine and tuck in the wings under it.
Allow the chicken to come to room temperature for about 20 minutes.
Preheat your oven to 400°F (200°C).
Place the chicken in the oven with the legs facing the back in diagonal. Cook for 30 minutes and turn the chicken so that the legs are facing the other side. We are doing this because the back of the oven is the hottest and we do not want to dry out the breast.
Cook for another 15 to 20 minutes and check it. If it is browned on all sides, loosely cover it with some aluminum foil. Finish cooking until a meat thermometer registers 165°F (74°C) - between 70 to 80 minutes total.
Remove from oven and let the chicken sit for about 15 minutes before carving it.
For buttermilk substitute - add 1 tablespoon (15 ml) of lemon juice or vinegar to 1 cup (247 ml) of milk. Do not mix. Let the milk curdle - undisturbed - for about 5 minutes. You will need to make make 4 cups for this recipe.
You can also mix 3/4 cups (177 ml) of plain yogurt with 1/4 cups (59 ml) of milk.
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