Ingredients
3½- to 4-pound Whole Chicken
4 cups Buttermilk
Salt
Instructions
Marinade
Heavily salt the chicken, then place chicken and buttermilk in a ziplock bag. Add more salt to the bags, then marinate in the fridge for 24 hours. Turn and shake once or twice during the process.
Cook
An hour before cooking, take the chicken out of the fridge to get to room temperature so the chicken cooks evenly. Preheat the oven to 425°F.
Once the oven is done preheating, face the chicken legs to the back of the oven.
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 legs relax and jiggle, the chicken is done.
Remove from oven and rest for 15 minutes before carving and serving.