Buttermilk Roast Chicken
Buttermilk Roast Chicken has to be the best roast chicken ever. Think golden crispy skin and juicy perfectly seasoned meat throughout.
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
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Season Chicken generously with salt and pepper and let it sit for 30 minutes.
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Add 2 tbsp Salt to 500 ml Buttermilk.
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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.
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Remove the chicken from the fridge at least 1 hour before cooking. Take off as much buttermilk as you can.
Herbs
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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
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Preheat oven to 220 C/GM 7.
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Loosen the skin of the chicken gently. Push the butter under the skin until the entire crown is covered, season the Chicken.
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You can either add 1/2 lemon into the cavity or add these Chickpeas into the cavity.
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Place cut Garlic heads in tray and rest the chicken on top.
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Drizzle over olive oil and add salt & pepper.
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Tie the legs with twine.
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Roast for 20 minutes.
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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.
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Rest for 10 minutes before serving.
Recipe 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.