BUTTERMILK HERB-ROASTED CHICKEN
Ingredients 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 Sea salt Freshly ground pepper
Directions 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.