Buttermilk chicken with butternut
Serves 4 – 6
Preparation time 5 minutes
Cooking time 90 minutes
This chicken is succulent and aromatic. You can also substitute the buttermilk with regular full-cream milk. If you are in a hurry you can use drumsticks and thighs rather than a whole bird – it halves the cooking time.
- 3 tablespoons butter
- 3 tablespoons oil
- 1,5kg whole chicken
- 2 cups buttermilk
- 1 head of garlic, cloves separated but still in the skin
- 1 small bunch lemon thyme (or try tarragon and sage)
- peel of 1 lemon
- juice of ½ a lemon
- 2 tablespoons balsamic vinegar
For the butternut (optional)
- 1 butternut or 4 sweet potatoes
- 5 tablespoons butter
- 4 tablespoons honey
- Preheat the oven to 170°C. Use a cast iron pot with a tight-fitting lid. Heat the butter and oil, and brown the chicken in it.
- Add the rest of the ingredients to the pot and cover with the lid. Place the pot in the oven.
- Remove the lid after 45 minutes and continue to roast uncovered for another 30 to 45 minutes.
- Cube the butternut and add it to the pot together with the butter and honey. You can use a separate baking tray if there is no space left around the chicken. Roast the butternut until soft.