Buttermilk Roast Chicken

Chicken thighs marinated in tangy buttermilk and spices, then roasted until juicy with crisp, caramelised edges.

Ingredients

• 8 chicken thighs, bone in and skin on
• 250ml buttermilk
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 tablespoon crushed peppercorns
• 1 teaspoon dried mixed herbs or oregano
• Salt

Directions

1. Whisk together the buttermilk, 1 tablespoon of the oil, garlic, honey, mustard, peppercorns, herbs and salt in a bowl or freezer bag.
2. Add the chicken thighs, turn to coat, and marinate in the fridge overnight (or at least a few hours).

Preheat the oven to 220C/200C fan/gas mark 7.

1. Lift the chicken out of the marinade, shaking off the excess, and arrange skin-side up in a roasting tin; drizzle with the remaining oil.
2. Roast for about 30 minutes until cooked through, deep golden and caramelised at the edges.
3. Rest for a few minutes before serving.

Notes

Based on Nigella Lawson’s Buttermilk Roast Chicken (Kitchen / nigella.com).