Buttermilk and rosemary roast chicken

Ingredients

• 1 whole (1.36–1.81 kg; 3–4 lb)chicken
• to tastekosher salt
• 946 ml (1 quart)full-fat buttermilk
• 15 ml (1 tablespoon)Tabasco sauce
• 3 sprigsfresh rosemary, leaves picked and finely chopped
• 2 largeyellow onions, halved and cut into 6 mm (¼-inch) slices
• 10 clovesgarlic, smashed

Instructions

1. 1

   Spatchcock the chicken

   Place the chicken breast-side down. Hold it steady and use kitchen shears to cut along one side of the backbone, from beside the tail to the neck opening. Repeat on the other side and remove the backbone. Turn the chicken breast-side up, spread it open and press firmly on the breast to flatten it.

2. 2

   Make the brine

   Salt the chicken all over, including inside the cavity. Mix the buttermilk, Tabasco and rosemary in a small bowl, then pour the mixture into a large zip-seal bag with the chicken. Set the bag in a bowl and refrigerate overnight, turning it halfway through so the chicken is submerged evenly.

3. 3

   Preheat the oven

   When ready to cook, heat the oven to 200°C (400°F).

4. 4

   Prepare the pan

   Arrange the onion and garlic evenly over the bottom of a large roasting pan. Take the chicken out of the brine and scrape off a generous amount of the excess. Set it on top of the vegetables and place the pan on the oven’s middle rack.

5. 5

   Roast until cooked

   Roast for 50 minutes to 1 hour, turning the pan from front to back halfway through, until the chicken reaches an internal temperature of 74°C (165°F). If it browns too quickly before it is cooked through, loosely cover it with aluminium foil.

6. 6

   Rest before serving

   Leave the chicken to rest for at least 15 minutes before serving.

What is buttermilk and rosemary roast chicken?

It is a roast chicken prepared with a buttermilk brine, fresh rosemary and a little hot sauce. Flattening the bird helps it cook more evenly, while the onions and garlic roast underneath.

The recipe uses the familiar technique of brining poultry before roasting, with buttermilk bringing tang and rosemary adding a fragrant herbal note. The combination makes a generously flavoured roast without a complicated seasoning mix.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 48g protein, 5g carbs, 30g fat.

Most of the protein comes from the chicken, which also supplies much of the fat, especially if the skin is eaten; the buttermilk contributes a smaller amount of protein, fat and carbohydrate. The onions and garlic add some carbohydrate. Balance a serving with plenty of vegetables and a modest portion of potatoes or bread.

Why flatten the chicken?

Spatchcocking means removing the backbone and pressing the chicken flat. This gives the bird a more even profile, so the breast and legs cook together more reliably.

Use sturdy kitchen shears and cut close to either side of the backbone. Once it is removed, press down firmly on the breast until the chicken lies flat.

The buttermilk brine

Salt: Season the chicken all over, including the cavity, before adding the brine. This helps flavour the whole bird rather than only its surface.

Brine: Make sure the chicken fits comfortably in the bag and set the bag in a bowl to catch any leaks. Turning it halfway through the overnight rest helps the buttermilk mixture reach all sides.

Rosemary, Tabasco and aromatics

Rosemary: Chop the leaves finely so they disperse through the buttermilk instead of gathering in large pieces. Tabasco adds a sharp, spicy accent to the tangy brine.

Onion and garlic: Spread them in an even layer beneath the chicken. They soften as the bird roasts and collect its cooking juices.

Roasting cues and timing

Temperature: Roast at 200°C (400°F) and check the thickest part of the chicken for an internal temperature of 74°C (165°F). The stated roasting time is 50 minutes to 1 hour, but use the temperature as the doneness check.

Colour: Turn the pan front to back halfway through for more even roasting. If the skin is getting too dark before the chicken is done, tent it with aluminium foil.

Resting and serving

Rest: Leave the chicken undisturbed for at least 15 minutes before carving. This gives the cooking juices time to settle and makes serving easier.

Serve: Pair it with the roasted onions and garlic, plus potatoes or a simple green vegetable for a fuller meal. Spoon any pan juices over the chicken and accompaniments.

Recipe notes & tips

• Set the brining bag inside a bowl before refrigerating it to contain any leaks.
• Turn the chicken in the brine halfway through its overnight rest.
• Scrape off excess brine before roasting so it does not pool in the pan.
• Use a meat thermometer to check the thickest part of the chicken without touching bone.
• Rest the chicken for at least 15 minutes before carving.

Variations

• More herbs: Add chopped thyme to the buttermilk alongside the rosemary.
• Milder heat: Reduce the Tabasco to suit your preference.
• Crisper skin: Scrape away excess brine carefully before placing the chicken in the oven.
• Extra vegetables: Add sliced carrots to the roasting pan with the onions and garlic.
• Use the backbone: Save the removed backbone for stock, if desired.

Common mistakes to avoid

• Uneven flattening: Press the breast firmly so the chicken lies flat and cooks more evenly.
• Leaky brine bag: Stand the bag in a bowl while it marinates in the refrigerator.
• Skipping the turn: Flip the bag halfway through the overnight brine so all parts are submerged.
• Leaving on too much brine: Scrape a generous amount off before roasting to avoid excess liquid in the pan.
• Relying only on time: Check for 74°C (165°F) internally, as the chicken can take longer or less time.
• Carving too soon: Rest the chicken for at least 15 minutes before serving.

How to store

Refrigerate leftover chicken and vegetables in an airtight container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout, in the oven covered with foil or in the microwave.

Frequently asked questions