Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.
cup plus 2 tablespoons vegetable oil
cloves garlic, lightly crushed
tablespoon crushed black peppercorns
tablespoon Maldon or other sea salt
tablespoons fresh rosemary leaves, roughly chopped
1234 calories; 90 grams fat; 21 grams saturated fat; 0 grams trans fat; 43 grams monounsaturated fat; 18 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 88 grams protein; 345 milligrams cholesterol; 2295 milligrams sodium
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