Buttermilk Roast Chicken

• 1 (4 lb) roasting chickens
• 2 cups buttermilk
• 1/4 cup canola oil
• 2 tablespoons canola oil
• 2 garlic cloves, lightly crushed
• 1 tablespoon crushed black peppercorns
• 1 tablespoon sea salt
• 2 tablespoons fresh rosemary leaves, roughly chopped
• 1 tablespoon honey

1. Butterfly chicken by placing it breast side down and using heavy-duty kitchen shears to cut along both sides of the backbone. Discard backbone, turn chicken over and open it like a book. Press it gently to flatten it.
2. Place chicken in a large freezer bag. Mix buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey; add to chicken in bag. Seal the bag securely and refrigerate overnight or up to 2 days.
3. Heat oven to 400u0b0. Remove chicken from marinade and place on a rack so excess can drip off. Linda a roasting pan with foil and place chicken in the pan. Drizzle with remaining 2 Tbsp oil. Roast for 45 minutes, then reduce heat to 325u0b0. Continue roasting until well browned and juices run clear when chicken is pierced where the leg meets the thigh, about another 20 minutes.
4. Place chicken on a carving board and allow to rest for 10 minutes before cutting into quarters. Serve drizzled with pan juices.

roasting chickens, buttermilk, canola oil, canola oil, garlic, black peppercorns, salt, rosemary, honey

Taken from www.food.com/recipe/buttermilk-roast-chicken-179173 (may not work)