Dairy-Free Buttermilk Chicken (Coconut)

Ingredients

• ·1 whole chicken (about 4 lb)
• ·1.75 tsp kosher salt
• ·2 cup full-fat coconut milk
• ·1 tbsp lemon juice
• ·black pepper

Steps

1. 01Season the 4-lb chicken inside and out with 1¾ tsp salt and pepper.
2. 02In a bowl, whisk 2 cups coconut milk with 1 tbsp lemon juice and let sit 5 minutes to mimic buttermilk tang.
3. 03Place chicken in a zip bag with the coconut mixture. Refrigerate 12–24 hours.
4. 04Roast as in the original: 425°F for 20 min, then 400°F for ~45 min, rotating every 10 min, until 165°F internal.
5. 05Rest 10 min before carving.

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