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Oven-roasted whole buttermilk chicken
15 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 294
  • Fat about 18g
  • Carbohydrates about 0g
  • Protein about 33g
This is needed
This is needed for 4 people
To marinate the chicken
  • 1 chicken (approx. 1.2 kg)
  • 5 dl buttermilk
  • 1 tsp salt
  • 4 tsp salt
  • 6 garlic clove
  • 2 sprigs rosemary
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And that's how it's done
And that's 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.