A spatchcocked whole chicken marinated in a ranch-and-buttermilk mix, then roasted or grilled. Drying the chicken in the fridge gives crispier skin.

Ingredients

  • Whole chicken
  • Ranch mix
  • Mayo
  • Buttermilk
  • Melted butter
  • Salt

Instructions

  1. Cut out the spine to spatchcock the chicken.
  2. Coat with the ranch mix, mayo, and buttermilk and marinate in the fridge for 24 hours.
  3. Wash the chicken and dry it well. (Optional: leave uncovered in the fridge 24 hours to dry the skin further.)
  4. Brush with melted butter and season with salt.
  5. Oven: roast 45 minutes at 400°F. Grill: 55 minutes at 350°F, brushing with butter halfway through.
  6. Rest 15 minutes before serving.