Buttermilk Ranch Roast Chicken

Super simple roast chicken. Perfect to make for a small Friendsgiving. 

Let's get started.

Buttermilk Ranch Roast Chicken

1 Whole Chicken, Spatchcocked 

2 Cups Buttermilk

Kosher Salt

Freshly Ground Black Pepper 

Ranch Seasoning

In a 2-gallon zip-lock bag add in the buttermilk and 2 Tbsp. of kosher salt. Mix until salt is dissolved. Add in the chicken and close up the bag making sure to try to get all of the excess air out. Place into the refrigerator for at least 24 hours.

Remove the chicken from the fridge 1 hour prior to baking. Take the chicken out of the buttermilk trying to get off as much as you can. 

Place the chicken on a baking pan and sprinkle evenly all over with ranch seasoning and freshly ground black pepper. 

Pre-heat your oven to 425 degrees Fahrenheit.

Bake for 45 - 60 minutes or until the internal temperature of the thickest part of the chicken reads 165 degrees Fahrenheit. 

Serve and enjoy.

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