This recipe will work for whatever size chicken you choose; simply adjust cooking time. Plan on 15-20 minutes per pound of chicken.
1 whole chicken
2 C buttermilk
1/4 C plus 2 T vegetable oil
2 cloves garlic, crushed
1 T black peppercorns, crushed
1 T sea salt
2 T fresh rosemary, roughly chopped
1 T honey
Butterfly chicken by placing breast-side down on cutting board. Using sharp butcher knife or kitchen shears, cut along both sides of the backbone. Remove backbone and reserve for stock. Turn chicken over and open like a book, pressing to flatten.
Place chicken in large freezer bag. Add buttermilk, 1/4 C oil, garlic, peppercorns, salt, rosemary, and honey. Seal securely and refrigerate overnight or up to 2 days.
Heat oven to 400F. Remove chicken from marinade and place on wire rack in roasting pan. Discard marinade. Drizzle chicken with 2 T oil. Roast for 45 minutes, then reduce heat to 325F. Continue roasting until well browned and breast meat registers 160F or thigh registers 175F.
Place chicken on carving board and allow to rest 10-20 minutes, uncovered. Carve & serve with pan juices if desired.