Samin Nosrat’s Buttermilk Chicken

***Adapted from Samin Nosrat’s Netflix series Salt, Fat, Acid, Heat

Sprinkle the chicken, inside and out, with a generous amount of salt, about 1 tablespoon. Tie the legs together with kitchen twine. Tuck the wings. Put the chicken into a gallon-size ziptop bag. Pour in enough buttermilk so that the chicken is nearly submerged in buttermilk once the bag is sealed, about 2 cups. Let marinate overnight in the refrigerator. Or get it ready in the morning before you go to work.

Let the chicken come to room temperature (about 1 hour) before roasting.

Heat the oven (with the oven rack one rung below center) to 425°F.

Put a wire rack in a rimmed sheet pan. Take the chicken out of the bag and shake off the excess buttermilk. Place on the rack (breast side up). Slide the chicken into the oven (legs toward the back). Roast for 55 to 60 minutes, until brown all over and the legs don’t resist when you jiggle them. Also, you can cut into the thigh, and if the juices run clear, it’s done. If the chicken gets too brown before it’s done, tent a piece foil over the top.

Let it rest for about 10 minutes before carving.