Ingredients and Weight:
- 1 whole chicken (3-4 pounds)
- 1 cup buttermilk
- 1/4 cup olive oil
- 2 tablespoons dried rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the buttermilk, olive oil, rosemary, salt, and pepper.
- Submerge the chicken in the marinade and refrigerate for at least 4 hours, or overnight.
- Preheat oven to 400°F (200°C).
- Remove the chicken from the marinade and discard the marinade.
- Place the chicken in a roasting pan, breast side up.
- Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before carving and serving.
Nutritional Information:
- Calories: 250 per serving
- Protein: 30g
- Fat: 15g
- Carbohydrates: 5g
Dish Characteristics:
- Juicy and tender chicken with a crispy skin.
- Savory and aromatic with rosemary flavor.
- Perfect for special occasions or weeknight dinners.
User Comments:
- "This chicken is absolutely delicious! The buttermilk and rosemary marinade makes it so flavorful."
- "I love the crispy skin. It's the perfect contrast to the tender meat."
- "This recipe is so easy to follow. I'm not a very experienced cook, but I was able to make it perfectly."
Special Precautions and Tips:
- Make sure the chicken is fully thawed before marinating.
- Don't overcook the chicken, or it will become dry.
- If you don't have buttermilk, you can substitute 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar.
