Buttermilk Roast Chicken
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3.5-4.5 pound whole chicken
- 2 cups buttermilk
- 3-4 cloves garlic (minced)
- 1 tablespoon fresh rosemary (chopped)
- 2 teaspoons salt
- ½ teaspoon ground black pepper
Method
- Add the chicken to a gallon sized zip top bag, followed by buttermilk, garlic, rosemary, salt, and pepper. Seal the bag letting any excess air out, and move the mixture around so that it gets into the cavity, and the chicken is well coated.
- Place the bag in a bowl breast side down, and allow to marinate in the fridge for at least 12 hours and up to 24 hours. Longer than that and the texture of the chicken will become too soft.
- Take the chicken out of the fridge 30 minutes prior to cooking.
- Preheat the oven to 450°F/230°C standard oven, or 430°F/220°C convection/fan oven.
- Remove the chicken from the bag (preferably in the sink), and scrape off the buttermilk mixture. Transfer to a roasting pan, and roast for 1 hour and 15 minutes rotating halfway through. The chicken is ready when the thickest part of the breast registers at 165°F/74°C.
- Allow to rest for 10-15 minutes before carving. Serve with mashed potatoes, broccoli, and a drizzle of lemon juice.