Whole Roast Chicken

Perfect for a Sunday Dinner or hosting a party, a whole roast chicken is a delicious centerpiece that can be complemented by many different flavors or sides.

Ingredients

• 3-4 pound whole chicken

• Kosher salt

• 2 cups buttermilk

Steps

1. The day before, remove wing tips and season chicken generously with salt. Let sit for 30 minutes.

2. Dissolve a large pinch of salt in the buttermilk. Place chicken in a gallon freezer bag and pour in buttermilk, then seal bag and squish liquid all over chicken. Refrigerate overnight.

3. An hour before cooking, pull chicken out of fridge and preheat oven to 425F.

4. Remove chicken from the bag, scrape off buttermilk, and tie legs of chicken. Place in large cast iron pan.

5. Point legs toward a rear corner of the oven, and after 20 minutes lower the temperature to 400F then roast another 10 minutes. Then, turn the legs to point to the other rear corner and roast for another 30 minutes. Let rest 10 minutes before serving.

Credit: Samin Nosrat