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Place the chicken in a large container. Stir all the marinade ingredients together: buttermilk, salt, pepper, honey, 1/4 cup peanut oil, garlic, parsley, sage, rosemary, thyme, and oregano. Pour the marinade over the chicken. Cover and refrigerate for 8 to 48 hours.
Remove the chicken from the refrigerator 1 hour before you are ready to cook.
Heat the oven to 400 degrees F. Remove the chicken from the buttermilk and stand it up in your sink for a minute or two to allow the excess marinade to drip off.
Line the carrots in the bottom of a 12-inch cast iron skillet. Place the chicken, breast side up, on top of the carrots. Drizzle with 2 TBSP peanut oil and rub over the chicken.
Roast in the 400 degree oven for 25 minutes. Add the broccoli around the chicken and drizzle with the remaining 1 TBSP peanut oil and cook at 400 degrees F for 20 more minutes.
Reduce the oven temperature to 325 degrees F and cook about 30-35 minutes longer, allowing the chicken to finish cooking and come to 165-175 degrees F internal temperature.
Rest the chicken for 15 minutes before carving..