refrigerate. If you’re so inclined, over the next 24 hours you can
turn the bag so each part of the chicken gets marinated, but that’s
not essential.
When you’re ready to roast, preheat the oven to 475°F. Add a
layer of vegetables to a large cast-iron skillet and coat them with
about ¼ cup olive oil and sprinkle with salt.
Remove the chicken from the plastic bag and scrape off as much
buttermilk as you can without being obsessive. Place the bay
leaves in the chicken’s cavity. Truss the chicken by placing a 12-
inch length of butcher’s twine with its center in the small of the
chicken’s back. Tie the twine around each wing tightly and then
flip the chicken over and use the remaining twine to tie the legs
together as tight as you can.
Place the chicken on top of the vegetables and drizzle it with a
little more olive oil. Place the pan in the oven with the legs
pointing toward the back left corner and close the door. You
should hear the chicken sizzling pretty quickly.
Roast for 15 to 20 minutes. When the chicken starts to brown,
lower the heat to 425°F and continue roasting for 30 minutes and
then move the pan so the legs are facing the back right corner of
the oven. Continue cooking for another 30 minutes or so, until the
chicken is brown all over and the juices run clear when you cut
between the leg and the thigh.
When the chicken’s done, remove it to a platter and let it rest
for 10 to 15 minutes before carving it. Serve with the roasted
vegetables and, if you like it, spicy French mustard.