chicken, 3 1/2 to 4 pounds OR chicken breasts on the bone
2 teaspoons salt
2cups buttermilk
2 cloves garlic, crushed
2 teaspoons rosemary
Stir 2 teaspoons of kosher salt into the buttermilk to dissolve. Add garlic and rosemary.
Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk.
Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate or in a bowl, and refrigerate for 8 to 24 hours.
When ready to cook Heat the oven to 425 degrees
Remove the chicken from the plastic bag and place in a 10-inch cast-iron skillet or a shallow roasting pan.
After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue cooking for 30 more minutes or until the internal temp reaches 165 degrees.
If the skin is getting too brown before it is cooked through, use a foil tent.
Remove it to a platter and let it rest for 10 minutes before carving and serving.
