Spatchcock the Chicken

Remove the chicken from its packaging and pat dry. Place breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from tail to neck and remove it (you can save it for stock). Flip the chicken over and press firmly on the breastbone to flatten it.

Prepare the Brine

In a large bowl or resealable bag, combine buttermilk, kosher salt, black pepper, smashed garlic, and fresh rosemary/thyme.

Brine the Chicken

Add the spatchcocked chicken to the buttermilk mixture, ensuring it's fully submerged. Cover and refrigerate for at least 4 hours, or up to 24 hours.

Preheat Oven

When ready to cook, preheat your oven to 425°F (220°C). Remove the chicken from the brine, discard the brine, and pat the chicken extremely dry with paper towels. This is crucial for crispy skin.

Prepare for Roasting

Place the dried chicken on a wire rack set over a baking sheet. Drizzle with olive oil.

Initial Roast

Roast the chicken for 30 minutes.

Apply Molasses

Remove the chicken from the oven. Brush generously with pomegranate molasses.

Continue Roasting

Return to the oven and continue roasting for another 20-25 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (without touching the bone) and the skin is deeply golden and crispy.

Rest and Serve

Remove the chicken from the oven, tent loosely with foil, and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring maximum tenderness. Serve hot.