Poulet rôti au babeurre bien juteux

Ingrédients

• 2 cups buttermilk
• 2 tsp salt (+ 2 tbsp salt for seasoning the chicken)
• 1 tsp pepper
• 2 tsp thyme leaves
• 1 whole chicken, cut into portions (Alternatively, use 1lb/500g chicken pieces)
• 4 thyme springs
• handful fresh sage leaves
• 10 garlic cloves
• 2 tbsp olive oil

Préparation

1. 1

   Season the chicken with a few tablespoons of salt, ensuring every part of the chicken is seasoned.

2. 2

   Stir together the buttermilk, salt, pepper and thyme leaves in a medium bowl.

3. 3

   Place the chicken in a resealable plastic bag.

4. 4

   Pour the buttermilk brine over the chicken, cover and place in the fridge for at least 6 hours but ideally overnight.

5. 5

   Preheat the oven to 180°C/350°F.

6. 6

   Remove the chicken from the marinade then blot off any excess marinade with paper towels.

7. 7

   Place the chicken in a roasting pan or baking dish (A large cast-iron skillet can be used too) then drizzle with olive oil and season generously with salt and pepper.

8. 8

   Add thyme, fresh sage and garlic cloves.

9. 9

   Place in the oven and allow to roast for 20-30 minutes (roasting time will differ if using smaller or larger pieces of chicken) until the chicken is golden brown, crisp and cooked through.

10. 10

    Cover with foil halfway through if the skin is browning too fast for your liking.

11. 11

    Remove from the oven and allow to rest for 5 minutes then serve.