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Recipes

Roasted Buttermilk Chicken by Mandy Hall

SERVES
4-6
COOK TIME
35
PREP TIME
5
DIFFICULTY
Easy
Print
Ingredients
Chicken
    • 1 kg chicken, boneless thigh (skin on)
    • 500ml buttermilk
    • 1/4 cup olive oil
    • 2 cloves of garlic, crushed
    • 2 TB sea salt
    • 3 TB rosemary, chopped
    • 3 TB parsley, chopped
    • cracked black pepper
    • additional drizzle of olive oil
    Potatoes
    • 6 medium potatoes, scrubbed (not peeled) cut into thin wedges
    • 2 TB olive oil
    • sea salt
    Salad
    • 4 cup mixed salad leaves, washed
    • 1 cup mixed green herbs – any combination of parsley, basil, dill, oregano – washed and roughly chopped
    • 2 avocados, hulled and sliced
    • 3 radishes, thinly sliced
    • 2 Lebanese cucumber, sliced vertically through middle then sliced into half rounds
    Dressing
    • Dress salad with dressing of choice – recommend a mix of mayonnaise, buttermilk and squeeze lemon juice. Salt and pepper to taste.
Method
  1. Preheat oven to 190 degrees
  2. Remove chicken from fridge and wipe off excess buttermilk. Place potato wedges and salt in a roasting dish and place chicken thighs around the potatoes. Drizzle all with olive oil and roast in the oven for 35 minutes.
  3. Remove chicken and potatoes from the oven, set aside to rest.
  4. To assemble your salad - place all salad ingredients into a large bowl and mix dressing through. Place salad on a serving platter.
  5. Slice rested chicken and place on top of your salad with the cooked potato. Finish with a season of salt and pepper and additional dressing.
  6. Serve immediately and enjoy!
Recipe thanks to Mandy Hall 

Roasted Buttermilk Chicken by Mandy Hall

SERVES
4-6
COOK TIME
35
PREP TIME
5
DIFFICULTY
Easy
Tags -
Collections Family, Quick & Easy
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Ingredients
Chicken
    • 1 kg chicken, boneless thigh (skin on)
    • 500ml buttermilk
    • 1/4 cup olive oil
    • 2 cloves of garlic, crushed
    • 2 TB sea salt
    • 3 TB rosemary, chopped
    • 3 TB parsley, chopped
    • cracked black pepper
    • additional drizzle of olive oil
    Potatoes
    • 6 medium potatoes, scrubbed (not peeled) cut into thin wedges
    • 2 TB olive oil
    • sea salt
    Salad
    • 4 cup mixed salad leaves, washed
    • 1 cup mixed green herbs – any combination of parsley, basil, dill, oregano – washed and roughly chopped
    • 2 avocados, hulled and sliced
    • 3 radishes, thinly sliced
    • 2 Lebanese cucumber, sliced vertically through middle then sliced into half rounds
    Dressing
    • Dress salad with dressing of choice – recommend a mix of mayonnaise, buttermilk and squeeze lemon juice. Salt and pepper to taste.
Method
  1. Preheat oven to 190 degrees
  2. Remove chicken from fridge and wipe off excess buttermilk. Place potato wedges and salt in a roasting dish and place chicken thighs around the potatoes. Drizzle all with olive oil and roast in the oven for 35 minutes.
  3. Remove chicken and potatoes from the oven, set aside to rest.
  4. To assemble your salad - place all salad ingredients into a large bowl and mix dressing through. Place salad on a serving platter.
  5. Slice rested chicken and place on top of your salad with the cooked potato. Finish with a season of salt and pepper and additional dressing.
  6. Serve immediately and enjoy!
Recipe thanks to Mandy Hall