Oven-roasted whole buttermilk chicken

Total: 16 hr | Active: 15 min.
gluten-free, Low Carb

A buttery soft whole chicken straight from the oven – without an excess of marinade to hide the flavour of the chicken. Pure chicken through and through with just a handful of additional ingredients. The longer the chicken is soaked in the buttermilk, the more tender it will be. We recommend preparing it the night before. This way you'll have very little left to do the following evening.

Recommended by:
Nadja - LouMalou

Ingredients

for 4 person

To marinate the chicken
1  chicken (approx. 1.2 kg)
1 tsp salt
5 dl buttermilk
4 tsp salt
6  garlic cloves
2 sprig rosemary

How it's done

To marinate the chicken

Salt the chicken and leave to absorb for approx. 30 mins. Mix the buttermilk and salt until the salt has dissolved. Place the chicken, garlic and rosemary in a plastic bag, pour in the buttermilk, seal the bag securely and place in a bowl. Marinate the chicken in the fridge for approx. 12 hrs. Remove the chicken from the fridge approx. 2 hrs. prior to cooking.

To prepare the chicken

Remove the chicken from the marinade, drain and place on a baking tray lined with baking paper. Tie the chicken legs together with kitchen twine.

To roast in the oven

Approx. 15 mins. in the centre of an oven preheated to 220°C. The chicken legs should be pointing to the left corner of the oven. Reduce the temperature to 200°C and cook for a further 15 mins. Turn the chicken so that the chicken legs are pointing to the right corner of the oven, cook for a further 30 mins. Remove the chicken from the oven and leave to rest for approx. 15 mins. Divide the chicken into pieces and plate up.

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