Spatchcocked! Excuse me? Did you just swear at me?? No, Spatchcocked Chicken! You “butterfly” the chicken by removing the spine to help it roast evenly and quickly, with the crispiest skin around. Marinated in buttermilk?? It’s a slam dunk!
Spatchcocked Buttermilk Roasted Chicken
4 pounds whole chicken
2 cups buttermilk
1/4 c vegetable oil
1 tsp granulated garlic or 2 cloves minced
1 Tbs each, ground pepper and kosher salt
2 tsp penzey_spices Pasta Sprinkle or any herb mixture, rosemary, etc
1 Tbs Honey
Rinse chicken, discard giblets, place chicken breast side down and cut down both sides of backbone with poultry shears to remove. Turn chicken over and press to flatten it. Put into a freezer zip lock bag.
Mix all ingredients together in a bowl. Pour over chicken in bag, press out extra air snd close. Place in fridge overnight or longer.
Preheat oven to 400 degrees. Take chicken out of bag & let excess marinade drip off. Place chicken in foil-lined roasting pan breast side up and bake for 45 min. Reduce heat to 325 and cook for additional 15 min or until juices run clear when skin is pierced. Let rest before cutting. Enjoy!