Buttermilk Roast Chicken
Cook once, eat multiple times. This chicken can be used in a number of our other recipes.
INGREDIENTS
2 whole chickens
600ml carton of buttermilk
1 tsp sea salt + 1/2 tsp pepper
Rind of one lemon
METHOD
1. Add all ingredients to a snap lock bag and allow to marinate overnight in the fridge.
2. At least one hour before cooking, pull the chicken out of the fridge and allow it to come to room temperature.
3. Pre-heat oven to 160 degrees.
4. Once the chicken is at room temperature, remove from the marinade (scraping off any excess) and place on a tray skin side up.
5. Cook for 20-25 minutes per 500g or until juices run clear.
Serves multiple.