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–+ servings
Buttermilk Roast Chicken in a tin with chickpeas

Buttermilk Roast Chicken

Safira
Buttermilk Roast Chicken has to be the best roast chicken ever. Think golden crispy skin and juicy perfectly seasoned meat throughout.
5 from 4 votes
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Prep Time 1 hour
Cook Time 1 hour
Fridge Time 1 day
Total Time 1 day 2 hours
Course Dinner, Lunch
Cuisine Indian
Servings 5 with sides
Calories 533 kcal

Ingredients
  

1 Day before - Buttermilk Chicken

  • 1.5 kg Chicken Skin on
  • 500 ml Buttermilk
  • 2 tbsp Salt

Herbs

  • 150 g Butter
  • Bunch Herbs I like Thyme, Rosemary and Tarragon
  • Salt & Pepper

For the Tray

  • Salt I like to use Course Sea Salt
  • 1/2 Lemon
  • 3 Garlic Heads Cut at the bottom
  • 2 tbsp Olive Oil
  • Salt & Pepper

Instructions
 

1 Day before - Buttermilk Chicken

  • 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.

Herbs

  • Add the herbs of your choice and butter to a bowl and whisk together. Season. You can also blend them together if you prefer.

Roast Chicken

  • 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 40 minutes to 1 hour, until golden brown. Baste regularly to ensure the chicken stays moist.
  • Rest for 10 minutes before serving.

Notes

Storage Instructions

Fridge 

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.

Freezer

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. 

Nutrition

Calories: 533kcalCarbohydrates: 5gProtein: 25gFat: 46gSaturated Fat: 20gCholesterol: 153mgSodium: 2676mgPotassium: 358mgFiber: 1gSugar: 4gVitamin A: 930IUVitamin C: 7mgCalcium: 117mgIron: 1mg
Keyword Buttermilk CHicken, Buttermilk Roast Chicken, Herb Roast Chicken, Roast Chicken
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