Since I was a child and growing up with our own chickens, I have loved roasted chicken of any kind; probably my favorite was herb and lemon roasted chicken.
Now fast forward in time …
I happened to catch an episode of “Salt Fat Acid Heat” where they did a buttermilk and salt roasted chicken. I have to admit when watching the show, I was a bit skeptical that a roasted chicken with only the two ingredients (buttermilk and salt) would create a great recipe. Well, as a true skeptic would, I tested it, and was blown away… it was exactly as they said, truly delicious and moist, and it is now my new favorite (and easy, as long as you remember to soak your chicken in buttermilk) roasted chicken.
So, leave it to me…
I imagined what it would be like if I took my new favorite roasted chicken recipe and married it with my old favorite. It was heaven embodied in a roasted chicken!
This has become such a favorite in our household that I decided that this recipe would be featured on our “Mother’s Day Feast” being offered this Mother’s Day “Virtual” Personal Chef Service 2020!
If you are interested in having us prepare a Mother’s Day feast for your family, click here!
Also, if you are a mother that has recently been stuck at home, still working, doing Zoom meeting after Zoom meeting, being your children’s teacher, family chef and maid, do not hesitate to send this post to your husband, or plant the seed that you would like this gift. You can always forward this post to a girlfriend, and make her send to your husband!
But if you feel so inclined…
to make this for yourself…
I want you to have the recipe!
and don’t forget, the printable version of this recipe is at the bottom! And when you create this for yourself, please share your pictures. Also, if you have any questions or comments, feel free to leave them in the comments below.
I want to thank Amanda Richardson @ AmandaRichardsonPhoto.com for taking the pictures of the finished dish! You can find Amanda here!
Gluten Free Roasted Buttermilk Chicken with Fresh Herb & Lemon
1 Chicken (3 – 3.5 lbs)
1 tbsp Salt
1 cup Buttermilk
1 Lemon (sliced)
1 Lemon (Zest & Juice)
1 tsp Pepper
1 tbsp Fresh Parsley (chopped)
1 tbsp Fresh Chives (chopped)
1 tbsp Fresh Thyme (chopped)
1 tbsp Fresh Rosemary (chopped)
1 tbsp Fresh Basil (chopped)
1 tbsp Fresh Oregano (chopped)
28 oz. Artichoke hearts (drained)
- 24 – 48 hours prior to cooking the chicken, spatchcock the chicken (Cut out and remove the back bone of the chicken) and discard.
- Liberally spice the chicken with salt. Place the chicken into a gallon ziplock bag, and add the buttermilk. Seal the bag shut, and periodically shake and turn the chicken to insure the buttermilk is covering all of the chicken.
- When you are ready to prepare the chicken, preheat the oven to 450 degrees.
- Drain the buttermilk from the chicken, as well as drain the juice from either the jar or can of artichoke.
- Slice one lemon, remove the seeds, and set the lemon disks aside.
- Zest another lemon into a small bowl, and add the juice of that lemon. Add the Chef Vedam’s Gluten Free All Purpose Seasoning Blend, pepper, parsley, chives, thyme, rosemary, basil and oregano. Stir all of these ingredients together.
- Place a sheet of parchment paper onto a large baking sheet pan, and spray with non-stick spray. Place the drained artichoke hearts onto the parchment paper. Place a few lemon slices on the artichoke hearts (reserving a few slices of lemons for the top of the chicken); this will be the bed on which you roast the chicken.
- Using all of the spice blend, spice the underside of the chicken, between the skin and the meat of the chicken, as well as the top of the skin of the chicken.
- Place the chicken onto the lemons, as well as placing a few slices of lemons onto the chicken. Place the sheet pan into the preheated oven. Set the timer for 15 minutes, after the time has elapsed, rotate the sheet pan into the opposite direction, and set the timer for another 15 minutes.
- Periodically keep checking your chicken. You want the internal temperature to reach 165 degrees, and if the skin begins to brown too quickly, cover the chicken with foil until the temperature reaches 165 degrees.
- When the chicken reaches 165 degrees, allow the chicken to rest for at least 10 – 15 minutes before carving your chicken. When you are ready to serve, serve the chicken with the roasted artichokes.