1cupButtermilk*see notes for homemade buttermilk recipe
3tbspSalt
1½tbspBlack Pepper
1heaped tbspGarlic Powder
1heaped tbspSmoked Paprika
1tbspRed Chilli Powder
For the compound butter
4tbspButter
5gFresh Coriander Leaveschopped
1tspGarlicfinely chopped
1tspBlack Pepper
1tbspOlive Oil
Zest of 1Lemon
2tbspLemon Juice
Instructions
Mix together all the marinade ingredients and marinate the chicken for 4 hours, or ideally overnight.
1 Medium Whole Chicken, 1 cup Buttermilk*, 3 tbsp Salt, 1½ tbsp Black Pepper, 1 heaped tbsp Garlic Powder, 1 heaped tbsp Smoked Paprika, 1 tbsp Red Chilli Powder
Preheat oven to 180°C.
Discard excessive marinade from the chicken. Stuff the chicken cavity with lemon, garlic cloves, and onions.
½ Onion, 2-3 cloves Garlic, 1 Lemon
Make the compound butter by mixing all the compound butter ingredients together until thoroughly combined. Set aside about ½ tbsp of compound butter for later.
4 tbsp Butter, 5 g Fresh Coriander Leaves, 1 tsp Garlic, 1 tsp Black Pepper, 1 tbsp Olive Oil, Zest of 1 Lemon, 2 tbsp Lemon Juice
Gently lift up the skin from the breast side of the chicken and spread the compound butter beneath the skin. Sprinkle a little bit more salt over the chicken
Place chicken into a roasting tin and cook in the oven for 50 minutes.
Brush the remaining compound butter over the chicken and also bast the chicken with its own juices.
Turn up the temperature to 200°C and cook for another 10-15 minutes until the skin is browned and the internal temperature of the chicken reaches 75°C.
Let the chicken rest for 5 minutes before serving.
Notes
The Preparation and Cooking Time does not include time for marinating the chicken
To make your own buttermilk: mix 1 tbsp Lemon Juice or Vinegar with 1 cup of Milk. Let it sit for about 5 minutes until tiny curdles begin to form - and that's your homemade buttermilk and ready to use!
Stuffing the chicken cavity with lemon, garlic and onions help to infuse flavours into the chicken and also keeps the meat juicy.
Spreading a layer of compound butter underneath the skin helps to keep the chicken breast extra moist and adds an extra boost of flavour as well.
Make sure the chicken reaches an internal temperature of 75°C before removing it from the oven. You can check the temperature by using a cooking thermometer and inserting it into the thickest part of the chicken without touching the bones.