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    You are in: Home / Recipes / Buttermilk Roast Chicken Recipe
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    Buttermilk Roast Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    20 mins

    1 hrs 5 mins

    Hey Jude's Note:

    This is a great way to cook a chicken. By butterflying it, it takes less time to cook and it's easier to serve. Marinate it as long as you can, up to 2 days, for a more tender bird. This is a Nigella Lawson recipe. Prep time does not include marinading time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Butterfly chicken by placing it breast side down and using heavy-duty kitchen shears to cut along both sides of the backbone. Discard backbone, turn chicken over and open it like a book. Press it gently to flatten it.
    2. 2
      Place chicken in a large freezer bag. Mix buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey; add to chicken in bag. Seal the bag securely and refrigerate overnight or up to 2 days.
    3. 3
      Heat oven to 400°. Remove chicken from marinade and place on a rack so excess can drip off. Linda a roasting pan with foil and place chicken in the pan. Drizzle with remaining 2 Tbsp oil. Roast for 45 minutes, then reduce heat to 325°. Continue roasting until well browned and juices run clear when chicken is pierced where the leg meets the thigh, about another 20 minutes.
    4. 4
      Place chicken on a carving board and allow to rest for 10 minutes before cutting into quarters. Serve drizzled with pan juices.

    Ratings & Reviews:

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    Nutritional Facts for Buttermilk Roast Chicken

    Serving Size: 1 (450 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 888.9
     
    Calories from Fat 614
    69%
    Total Fat 68.2 g
    105%
    Saturated Fat 15.5 g
    77%
    Cholesterol 218.7 mg
    72%
    Sodium 2073.1 mg
    86%
    Total Carbohydrate 12.2 g
    4%
    Dietary Fiber 0.7 g
    2%
    Sugars 10.2 g
    40%
    Protein 54.6 g
    109%

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