Everyone loves roast chicken and this buttermilk herb roast chicken will become your new favourite! When you marinate a chicken in buttermilk, you get all that wonderful roast chicken flavour with the plumpest most tender meat. Butterflied chicken has a shorter cooking time too so why not try it and see what you think…..
buttermilk herb roast chicken
- 2 cups butter milk
- ¼ cup extra virgin olive oil
- 1 1.8kg Ritchies chicken
- 3 medium garlic cloves, peeled and sliced
- 3 tablespoons fresh rosemary leaves
- 2 tablespoons chopped sage leaves
- 2 teaspoon sea salt
- 2 teaspoons freshly ground black pepper
buttermilk herb roast chicken method
Butterfly the chicken by placing breast side down and using heavy-duty sharp large knife or chicken shears to cut along both sides of backbone. Discard the backbone, (or keep it for stock) turn chicken over and open it like a book. Press gently to flatten it. If your short of time your Ritchies butcher will do this for you!
Place the chicken in 2 large freezer bags and add all the other ingredients. Seal the bag and massage the marinade thoroughly into the meat. Refrigerate for at least 4 hours or overnight turning occasionally as this will tenderize the meat and make it really juicy.
Preheat oven to 200oC.
Line a roasting tray with foil, place a small rack in the tray. Remove the chicken from the marinade. Use long wooden skewers to hold the legs in place and tuck the wings underneath. Place the skewered butterflied chicken skin side up on the tray and drizzle with a little extra olive oil. Bake for 45 minutes or until the meat juices run clear when tested with a skewers.
Serve drizzled with pan juices with salad and jacket potatoes.
Serves 4. Preparation time: 10 Minutes (excluding marination time) Cooking time: 45 minutes.