Buttermilk-Brined Chicken With Cress And Bread Salad

1. 1

   Thinly slice 1 lemon. Whisk buttermilk, garlic, and 2 tablespoons salt in a medium bowl. Divide buttermilk mixture and lemon slices between 2 large resealable plastic bags. Place 1 chicken in each bag and seal, pressing out any excess air. Refrigerate, turning occasionally, at least 8 hours and up to 1 day.

2. 2

   Preheat oven to 425u00b0F. Remove chickens from marinade, rinse with cold water, and pat dry. Thinly slice half of a lemon; cut remaining whole lemon in half. Place chickens on a wire rack set inside a large rimmed baking sheet; stuff each with 1/2 bunch of marjoram and a lemon half. Working from neck end of chicken, gently loosen skin from chicken breasts. Place several lemon slices under skin of each breast. Rub chickens with butter; season with salt and pepper. Tie legs with kitchen twine and tuck wing tips under chicken.

3. 3

   Roast chickens until they begin to brown, 30-35 minutes. Reduce oven temperature to 350u00b0F and roast until chickens are cooked through and a thermometer inserted into the thickest part of the thigh registers 165u00b0F, 20-25 minutes longer. Transfer chickens to a platter, tent with foil, and let rest while preparing bread salad. Keep oven on.

4. 4

   Carefully pour chicken roasting juices from baking sheet into a large bowl (set baking sheet aside). Whisk shallot, oil, and vinegar into juices in bowl; season vinaigrette with salt and pepper.

5. 5

   Pour half of vinaigrette into a small bowl; set aside. Add bread to vinaigrette in large bowl and toss, pressing gently to help bread absorb vinaigrette.

6. 6

   Transfer bread to reserved baking sheet and toast, tossing occasionally, until bread is golden brown but still soft in the center, 10-15 minutes (set bowl aside).

7. 7

   Place warm bread in reserved bowl. Add watercress and reserved vinaigrette; season with salt and pepper and toss to combine. Arrange salad on a platter and place chickens on top.

No additional tips available.