The recipe for Buttermilk-Marinated Roast Chicken from Salt Fat Acid Heat is the best roast chicken I have ever made. Even my kids commented on how good it was so now I make it every week or two and everyone loves it. I usually make it for dinner one night, have leftover chicken the next day and then I use the carcass for chicken stock. I highly recommend this chicken but you must marinate it overnight or it won't be as good. And here's my nerdy little cheat sheet so I don't have to reference the recipe. It's all about the rotation so the breast doesn't dry out. It's perfection.
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