Everyone has their favorite roast chicken recipe and this one happens to be mine, so I thought I would share. I roast a chicken once a week and it never lasts long enough. Just like my daughter did at his age, my son loves it fresh out of the oven. I love having it for sandwiches for myself and the kids for lunch or playdates. Sometimes it's dinner, freshly carved on a warm croissant with some mustard, pesto, arugula and lately, some tomatoes. The only caveat is I always get my meat from my local halal butcher because it is, by far, the freshest meat available, in my opinion. I have him cut a whole chicken in half and that is how I roast it. If you are buying your meat at the grocery store I think your options are a whole chicken, or in pieces, so adjust cooking time accordingly, or ask your butcher to cut a whole chicken in half. The key is to marinate it overnight in a buttermilk herb dressing. The herbs are quite flexible as I've gone with a large variety that I'm growing, but some have now, um, died, so I just use what I have around.
1 whole chicken, cut in half
zest from 1 lemon
1 c buttermilk (milk with a splash of white vinegar)
1 t salt (or more)
1 t pepper
2 cloves garlic
two large handfuls of herbs (sage and basil are my favorite. I also have added thyme, mint, lavender, rosemary)
4 T butter
In a high power blender blend together lemon zest, salt, pepper, garlic, buttermilk and herbs. Place chicken in a large ziplock bag and pour in marinade. Let marinate overnight in fridge. Next morning, take chicken out and allow to come to room temperature. Place on a roasting pan and lay sliced butter across skin. Roast in oven at 425 for about 50 minutes. I can generally tell when my chicken is done by the way it looks and feels but you probably want to use a meat thermometer. Allow to rest for at least 20 minutes before carving.
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