Averie Cooks · by Averie Sunshine★ 5.0 (1)
Buttermilk Whole Roasted Chicken
NUTRITION · PER SERVING585M COOK
CAL 35%·PRO 100%
CARBS 10G6% OF CAL
1G FIBER0G ADDED8G INTRINSIC1G OTHER8G TOTAL SUGAR
FAT 47G62% OF CAL
13G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A whole chicken brined in buttermilk then roasted with onions and garlic until the skin crisps and the meat turns juicy. Perfect for a family dinner with leftovers.
mainamericanroastchicken🌡️ thermometer🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 8- 4 cups buttermilk
- 2 tablespoons kosher salt
- 2 teaspoons dried rosemary
- 1 teaspoon freshly ground black pepper
- 4-5 cloves garlic (finely minced)
- 4-5.5 pound whole chicken ((thawed fully if it was frozen; remove and discard neck, giblets, etc.))
- 1-2 cups water (if necessary)
- 2 whole yellow onions (peeled and chopped into 4 wedges each (sweet Vidalia or white onions may be substituted))
- 1 whole garlic bulb (sliced horizontally in half)
- 3 tablespoons olive oil (divided)
- 2 teaspoon kosher salt (divided)
- 1/2 teaspoon freshly ground black pepper (or to taste)
At a glance
PER SERVING · TIME 585M
CAL 35%·PRO 100%
CARBS 10G6% OF CAL
1G FIBER0G ADDED8G INTRINSIC1G OTHER8G TOTAL SUGAR
FAT 47G62% OF CAL
13G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 2572mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 269mg
- Calcium
- 159mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2572MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.