Buttermilk Roast Chicken has to be the best roast chicken ever. Think golden crispy skin and juicy perfectly seasoned meat throughout.
Season Chicken generously with salt and pepper and let it sit for 30 minutes.
Add 2 tbsp Salt to 500 ml Buttermilk.
Place the chicken in the buttermilk and then remove to a ziplock bag. I then add the ziplock bag to a bowl to avoid any leakage in the fridge. Marinade for 24 - 48 hours.
Remove the chicken from the fridge at least 1 hour before cooking. Take off as much buttermilk as you can.
Add the herbs of your choice and butter to a bowl and whisk together. Season. You can also blend them together if you prefer.
Preheat oven to 220 C/GM 7.
Loosen the skin of the chicken gently. Push the butter under the skin until the entire crown is covered, season the Chicken.
You can either add 1/2 lemon into the cavity or add these Chickpeas into the cavity.
Place cut Garlic heads in tray and rest the chicken on top.
Drizzle over olive oil and add salt & pepper.
Tie the legs with twine.
Roast for 20 minutes.
Turn the heat down to 200 C/GM 6. Cook for 50 minutes to 1 hour, until golden brown. Baste regularly to ensure the chciken stays moist.
Rest for 10 minutes before serving.
This chicken can be kept in the fridge raw for up to 2 days.
The cooked chicken can be kept in the fridge for up to 4 days.
This chicken can be frozen cooked in an airtight container for up to 3 months. To reheat, let it thaw in the fridge overnight, then roast as per instructions.