Buttermilk Chicken

Buttermilk Chicken(Takes 24 hours)
1 Whole Chicken
1 Quart of Buttermilk
Salt
Pepper
Herbes de Provence
Olive Oil

Clean chicken as you normally would.  Place whole chicken in large bowl.  Pour entire quart of buttermilk over the chicken.  Do not worry if it doesn't cover completely.  Cover with plastic wrap and place in refrigerator.  This is best if it stays in the buttermilk for at least 24 hours.  Turn chicken over in buttermilk if it is not covered half way through the marinating time.  Prior to cooking the chicken, rinse well. Preheat oven to 425 degrees.  Pat dry with paper towels.  Place in roasting pan.  Drizzle small amount of olive oil over the chicken. Make sure to get the legs and wings.  Salt and pepper very generously. At least 2 palm fulls of  Herbes de Provence all over the chicken.  There should be a very generous coating of the herbs, salt and pepper.  Lightly cover with tinfoil and bake for approx. 45 minutes.  Uncover and cook for another 40 minutes.  Skin will be crunchy and delicious and the meat is tender and VERY juicy!!!!!!!