This is my very first roast chicken. I used to eat it twice a week with my brother and parents, but this is the first time I made it for Marc and I. For a long time, Marc thought he was allergic to chicken because his throat would get scratchy or he’d get a serious case of hiccups or the chicken didn’t stay with him for long. I accepted this fact and incorporated more vegetarian and seafood meals into the rotation to close the gap. Most people are perplexed as to what I make for dinner if chicken isn’t part of the equation, but, we’ve done just fine, I think, for several years. Recently, Marc has been slowly testing out if things have changed for him and he thinks it might have. I bought an organic roasting chicken the day after he told me this news.
To be honest, I wasn’t sad about the absence of overcooked, tasteless chicken breasts or those casseroles that use cans of soup, loads of sour cream and cheese to give the chicken flavor. Not being able to roast a chicken, though, was pretty sad. Coming across a good chicken thigh or drumstick recipe would also elicit a little sigh.
I eased us into chicken by roasting it whole and surrounding it with root vegetables. This particular recipe marinates the chicken in buttermilk for 24 hours and it’s what gives this chicken its tender meat and beautiful dark skin.
Whether you’re a chicken rookie like me or looking for a new roast chicken recipe, this recipe is for you. You have to do the slightest bit of thinking ahead since the prep starts 2 days before you want to roast, but each step is quick and easy. Coarsely chopping the vegetables is the most work you’ll have to do. Pretty soon, you’ll have the incredible scent of roast chicken in the house.