Ready or not, 2013 is upon us so keep your chin up and look forward. May it be an amazing year for you.
The Christmas break has been good to me. I baked. I read. I indulged in fabulous food. I hung out with pals. I spent time with my parents. I cleaned out my wardrobe and shoe cabinet and gave away two bags full of unwanted stuff to Lori, the nice Filipino helper who comes in to the cleaning every alternate Monday. She was happy to accept them and I'm very grateful to her for taking them off my hands!
If you ask me what my New Year's resolution is, it would have to be to try and minimise food wastage! I was reorganising my pantry yesterday and threw out several ingredients that have past their expiry dates. There was excess buttermilk in the fridge from the Christmas baking, and I was dying to do something savoury with it. After reading other food blogs for inspiration, I decided on roast chicken.
You can use any chicken parts you like. I used deboned chicken thighs.
BUTTERMILK ROAST CHICKEN
1 cup buttermilk
2 - 3 garlic cloves, peeled and coarsely chopped
1/2 tablespoon salt
1/2 tablespoon sugar
Freshly ground black pepper (I omitted this)
Freshly ground black pepper (I omitted this)
700 grams chicken parts
Drizzle of olive oil
Coarse sea salt and dried oregano to finish
Whisk buttermilk with garlic, salt, sugar and freshly ground pepper in a medium mixing bowl. (I omitted the black pepper only because my dad isn't hot about it.) Submerge the chicken parts into the buttermilk marinate, then stir it around so that all the parts are covered. Cover the bowl and refrigerate overnight, or up to 48 hours.
When ready to roast, preheat your oven at 220 degrees C. Line a baking dish with foil. Remove chicken parts from marinate and arrange in the baking dish. Drizzle lightly with olive oil, then finish with a sprinkle of sea salt and dried oregano. Roast for 25 minutes. Whole chicken legs or breasts would take longer.
Enjoy!
