1 whole fryer chicken (3−4 pounds)
1 quart buttermilk
¼ cup chopped fresh herbs, fennel fronds, chives, parsley, and thyme
¼ cup Tuscan Herb Olive Oil
Freshly ground pepper
Place the chicken in a freezer bag and pour 1 quart buttermilk over it, covering all parts. Seal and place in baking dish in the refrigerator for 4 hours, turning every hour. Preheat oven to 425 degrees. Drain buttermilk and discard. Mix the rest of the ingredients together. Place the chicken in a cast iron skillet. Paint with Tuscan Herb Olive oil and herbs. Place in preheated oven for 45 minutes to 1 hour, or until juices run clear. Remove from oven and allow to rest 15 minutes before cutting.