Buttermilk-Marinated Roast Chicken

Directions

1. Season chicken generously with 1 tablespoon salt; place in a large bowl. Let it sit for 30 minutes.
2. Stir 2 tablespoons kosher salt (or 4 teaspoons of fine sea salt) with the buttermilk in a large measuring cup until dissolved. Place the chicken in a 2 gallon-size resealable plastic bag and pour in the buttermilk.
3. Seal bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate from 4 to 24 hours. (Optional: turn the bag every few hours so every part of the chicken gets marinated).
4. Remove marinated chicken from the refrigerator an hour before you plan to cook it. Preheat the oven to 425 degrees F, with a rack set in the center position.
5. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Place the chicken in a 10-inch cast iron skillet or shallow roasting pan.
6. Slide the skillet all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven (the back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done).
7. Cook until you hear the chicken sizzling and skin is turning brown, about 20 minutes.
8. Reduce the heat to 400 degrees F and continue roasting for 10 minutes and then move the skillet so the legs are facing the back right corner of the oven.
9. Continue cooking until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh, about 30 minutes. A thermometer should read 165 degrees F when inserted in the thickest part.
10. Transfer chicken to a platter and let it rest for 10 minutes before carving and serving.
11. Note: Slightly adapted from Salt, Fat, Heat, Acid.