Butterflied Herb-Roasted Chicken
- 20m Prep Time
- 1h 0mCook Time
- 8h Ready In
A whole chicken is butterflied and brined in buttermilk, then roasted with a herb and spice rub. The buttermilk tenderizes the meat and adds flavor, while butterflying ensures quicker cooking.
Ingredients
- 1 whole chicken (4- to 5-pound) cleaned and butterflied
- 473 ml buttermilk
- 29.6 ml extra-virgin olive oil
- 14.8 ml herbes de Provence
- 12.3 ml seasoning salt
- 9.86 ml garlic powder
- 9.86 ml onion powder
- 4.93 ml coarse black pepper
- 1.23 ml red pepper flakes
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 107 mg
- Iron: 0.36 mg
- Magnesium: 14.5 mg
- Phosphorus: 93.1 mg
- Potassium: 179 mg
- Zinc: 0.54 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml buttermilk
- 29.6 ml extra-virgin olive oil
- 14.8 ml herbes de Provence
- 12.3 ml seasoning salt
- 9.86 ml garlic powder
- 9.86 ml onion powder
- 4.93 ml coarse black pepper
- 1.23 ml red pepper flakes
Prepare
- 1 whole chicken (4- to 5-pound), cleaned and butterflied
Let's Cook
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Step 1.
Place the cleaned and butterflied chicken in a brining bag. Pour in the buttermilk, seal the bag, and refrigerate for 8 hours.
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Step 2.
Preheat the oven to 400°F. Add 2 inches of water to a large roasting pan, then set a rack in the pan.
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Step 3.
Remove the chicken from the brining bag and discard the bag and buttermilk. Transfer the chicken to a baking sheet or cutting board, pat it dry with paper towels, then drizzle the olive oil all over the chicken.
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Step 4.
In a small bowl, combine the herbes de Provence, seasoning salt, garlic powder, onion powder, black pepper, and red pepper flakes. Mix well, then sprinkle the seasoning mixture all over the chicken and massage it in.
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Step 5.
Place the chicken breast side down on the rack in the prepared roasting pan. Roast uncovered for 55 to 60 minutes, until the internal temperature reaches 165°F. Remove from the oven and let rest for 10 minutes before slicing. Serve with corn pudding casserole.