Roasted Buttermilk Chicken with Spring Greens

RoastedButtermilkChickenandGreens-1Recipe: Roasted Buttermilk Chicken with Spring Greens

 

A decadent country-style chicken roast with buttery greens and rich creamy gravy – simple food with lots of flavour. For best results marinade the chicken overnight (prepare Saturday night ready to roast on a Sunday). This will ensure all the flavours infuse and luxuriously soften the meat.

 

*Notes: It’s important to let roasted chicken sit for at least 20 minutes after removing from oven. This settles the flavours and allows the juices to absorb into the meat.

*Notes: Sumac is a zingy lemon flavoured spice used in Mediterranean and Middle Eastern cooking. It’s a great substitute for lemon as it adds an extra spark that the citrus juice doesn’t have. If you can’t find sumac in your supermarket or online then substitute for lemon juice and lemon rind.

 

Serving suggestion: To complete the country feel serve alongside my No-Knead Oregano Cheese Bread. Recipe link here

 

*Wine Pairing: White –  Pino Grigio / Red – Côtes du Rhône

 

 

Roasted Buttermilk Chicken with Spring Greens

Serves 4 – 6

INGREDIENTS:

Chicken:
500ml of buttermilk
1 and 1/2 tablespoons of sea salt flakes
Cracked black pepper
3 cloves of garlic, crushed
1 whole chicken
1 and 1/2 tsp sumac (or juice of half a lemon + lemon rind as a substitute)
Cracked black pepper
2 sprigs rosemary, leaves picked and chopped fine

*2 whole garlic bulbs (for roasting with the chicken and then used later for greens and gravy)

Greens:
200g petit pois
300g frozen broad beans
8 small new potatoes
Butter + small splash olive oil
Lemon Juice
Butter
Salt and pepper
1 spring onion, minced
*1 whole roasted garlic bulb from chicken tray, cloves extracted and chopped roughly

Buttermilk gravy:
500ml good quality strong chicken stock
Juices from chicken roasting tin
1 twig rosemary, leaves picked and chopped fine
1 white onion, finely grated
1 tbsp flour
1/4 cup buttermilk
1 tbsp butter
Cracked black pepper
*1 whole roasted garlic bulb, cloves extracted and chopped roughly

 

METHOD:

  1. Whisk together the buttermilk, crushed garlic, salt, chopped rosemary, sumac (or lemon juice + rind), salt and black pepper. Combine with chicken in a sealable plastic cooking bag, squeeze out as much air as possible before sealing. Marinate overnight for best results or for a minimum of 8 hours.
  2. Preheat oven to 200C (180C fan forced). Remove chicken from bag and discard marinade. Place chicken on a roasting tray and cook for 1 hour (chicken is ready when juices run clear. Adjust timing to your oven, chicken might need a few more minutes if your oven is not very hot).
  3. Next rub your 2 whole garlic bulbs in olive oil. After 15 minutes of roasting the chicken, add the garlic bulbs to the chicken ray and roast for 45 minutes.
  4. Now prepare greens: Boil potatoes in salted water until soft. Drain and keep warm in some tin foil.
  5. Add broad beans and peas to boiling water then turn to simmer for 5 minutes. Drain and remove shells from broad beans, set aside along with peas and potato.
  6. When chicken and garlic bulbs are ready remove from oven. Whilst resting chicken for 20 minutes* (see *Notes at top of page) you can prepare your potato greens and gravy.
  7. Remove roasted garlic from its outer skin. Using a sharp knife cut the bottom of the bulbs off. Then from the opposite end squeeze the bulbs out. Discard garlic skins and keep mushy roasted bulbs to one side.
  8. For the gravy: Add some butter to a saucepan and on a low heat gently fry grated onion a couple minutes. Add flour and stir until combined. Pour in chicken stock and use a whisk to blend onions and flour into stock. Add chopped rosemary, cracked pepper, half of the roasted mushy garlic bulbs and pour juices from chicken tray into the stock. Whisky again to blend. Bring to the boil then turn to simmer for 10 – 15 minutes or until thickened.
  9. Finish your potato greens: Add a little butter and a small splash of olive oil to a frying pan and over a low heat combine chopped spring onion, potatoes, broad beans, peas and the other half of mushy roasted garlic bulbs. Season with salt and pepper and when warmed through enough add another dollop of butter. Remove from pan and transfer to a bowl for serving.
  10. Remove gravy from heat and whisk in buttermilk and a teaspoon of butter. Transfer to a gravy boat for serving.
  11. Place roasted buttermilk chicken on table along with gravy and greens. Ready to eat!

 



Leave a Reply

Your email address will not be published. Required fields are marked *