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Ingredients
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Chicken & Marinade
Vegetables & Roast Aromatics
Finishing & Garnish (Green Buttermilk)
Method
Chicken & Marinade
- 1
Prepare the marinade
In a medium bowl whisk together 1 cup buttermilk, 1/4 cup Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, chopped parsley, chives, thyme, 1 1/2 tsp kosher salt, 3/4 tsp black pepper and 1 tsp honey (if using) until smooth.
- 2
Marinate the chicken
Pat the half chicken dry with paper towels. Place it in a large resealable bag or shallow dish and pour the marinade over the chicken, rubbing some under the skin where possible. Seal or cover and refrigerate for at least 4 hours, preferably overnight (up to 24 hours) for best flavor and tenderness.
- 3
Bring to room temperature
Remove the chicken from the fridge 30–45 minutes before roasting to come to room temperature. Preheat oven to 425°F (220°C).
Vegetables & Roast Aromatics
- 4
Prepare vegetables
Toss the red onion wedges, baby potatoes and carrots with 2 tablespoons olive oil, 3/4 tsp salt, 1/2 tsp black pepper and the smashed garlic cloves in a bowl until evenly coated.
- 5
- 6
Position the chicken
Remove excess marinade from the chicken (do not rinse). Place the half chicken skin-side up in the center of the pan on top of or between vegetables so juices will baste them. Tuck wings and secure if needed. Brush or spoon a thin coating of the marinade onto the skin to promote browning.
- 7
Roast
Roast in the preheated oven at 425°F (220°C) for 35–45 minutes. After 25 minutes, baste the chicken once with pan juices. Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C) and the juices run clear. Vegetables should be tender and caramelized at edges.
- 8
Rest
Transfer the chicken to a cutting board and loosely tent with foil. Let rest 10–12 minutes before carving; this allows juices to redistribute and finishes carryover cooking.
Finishing & Garnish (Green Buttermilk)
- 9
Make the green buttermilk sauce
While the chicken rests, combine 1/2 cup buttermilk, 1/4 cup parsley, 2 tbsp cilantro (if using), 1 tbsp chives, 1 tsp lemon zest, 1/4 tsp salt, 1/8 tsp black pepper and 1 tsp olive oil in a blender or use an immersion blender. Blend until smooth and bright green. Taste and adjust seasoning or thickness (add a teaspoon of water or more buttermilk if too thick).
- 10
Carve and serve
Carve the rested half chicken into portions (breast, thigh, drumette). Plate with roasted vegetables and spoon the green buttermilk sauce over the chicken or serve on the side. Garnish with extra chopped parsley or chives if desired.