Roast Whole Chicken

🤭 pictures will be added to this post 📸 throughout time, I mean…it’s usually Sunday Dinner so that could go on a long time 😳 🤣😜😋 but it’s a beautiful thing 😊 so is a sense of humor now 😁

Although I’ve used buttermilk marinade for many years (or plain yogurt), I decided to share the recipe at this link ⤵️ https://www.saltfatacidheat.com/buttermilkmarinated-roast-chicken ⬅️ …because I don’t measure, time, etc..so here’s a recipe that can be followed 🤣 Besides, I LIKE Samin Nosrat, who is a cook, teacher, and author of the James Beard Award-winning New York Times Bestseller ➡️ Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. As a matter of fact, I still pause when I’m cooking and note to myself “salt, fat, acid, heat❓️✔️“. Her Netflix documentary called “The Chef’s Table” is very good. Though I don’t recommend Netflix, I do recommend looking for that show 😉🤷‍♀️

Pull the chicken from the fridge an hour before you plan to cook it. Preheat the oven to 425°F (220°C), with a rack set in the center position.

Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs of the chicken with a piece of butcher’s twine. Place the chicken in a 10-inch cast iron skillet or shallow roasting pan.

Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven (the back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done). Pretty soon you should hear the chicken sizzling.

After about 20 minutes, when the chicken starts to brown, reduce the heat to 400°F and continue roasting for 10 minutes and then move the pan so the legs are facing the back right corner of the oven.

Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh.

When the chicken’s done, remove it to a platter and let it rest for 10 minutes before carving and serving.

For easier memory ➡️ 425° 20 minutes, 400° & 10 minutes & move pan so legs are facing right rear corner of oven, continue cooking for 30 minutes – until chicken is browned all over; so 20, 10, 30 😉 I use a thermometer 🌡 😁 165°

I will add too…that I couldn’t resist the fresh, just-picked Minneola oranges in front of me! So I also added juice from one of those oranges to the marinade AND a couple/3 slices with chicken in oven 😜 it turned out as good as I expected 😋 🍊 citrus & herbs optional 🍋🍈