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Buttermilk-Brined Roast Chicken over Potatoes

Buttermilk combined with salt and sugar ensure a juicy, flavorful bird. Roasting it over potatoes, garlic, and rosemary makes it a big meal all in one pan.

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1 whole chicken (3-4 lbs)
1 pint buttermilk
1 tbs sugar
2 tsp salt
2-3 lbs potatoes, cubed
2 sprigs rosemary
6 cloves garlic, foot removed but left in their paper


  1. Place the chicken in a large, resealable bag
  2. Pour the buttermilk, sugar, and salt in the bag and squish it all around to evenly coat
  3. Transfer the chicken-in-a-bag into the fridge and let marinate for 12-24 hours
  4. Heat oven to 425F
  5. Place a large skillet or roasting pan in the oven for at least 10 minutes to pre-heat
  6. Toss the potatoes, garlic (still in their paper), and rosemary in a glug of olive oil with a pinch of salt and several grinds of black pepper
  7. Place the potatoes into the pre-heated pan and then rest the bird breast side up on top of the potatoes
  8. Place in the oven and roast until the chicken is cooked through and the skin is brown, about 45-75 minutes
  9. Remove from the oven and let the chicken rest at least 10 minutes
  10. Carve the bird and serve with the roast potatoes and a big salad (encouraging your dinner-mates to eat the garlic after squeezing from their paper wrappers)