Herby Buttermilk Chicken

15 Feb 2024

Herby Buttermilk Chicken

| easy | Serves


  • 500ml buttermilk (or make your own using milk and the juice of half a lemon)
  • 4 sprigs rosemary
  • 10 sage leaves approx
  • 1½kg chicken
  • 1 bag chantenay carrots
  • 2-4 potatoes peeled and sliced



Add the buttermilk in a bowl

Add the buttermilk in a bowl with the rosemary, sage and Dijon mustard and mix well.


Spatchcock the chicken

Spatchcock the chicken and remove the back bone. Peel back the skin of the chicken breast and place some sage leaves next to the flesh of the chicken.

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pour over the buttermilk mixture

Place the chicken in a tray and pour over the buttermilk mixture. Allow the chicken to marinade for 2 – 4 hours. This is the optimum time to allow the buttermilk to soften the flesh without the possibility of it becoming mushy.

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Preheat the Outback grill to 200°C

Preheat the Outback grill to 200°C. Place the chicken in a roasting tray or large cast iron pan and season well with salt and pepper. Surround the chicken with the potatoes and carrots.

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Roast for approximately 1 hour 30 minutes

Roast for approximately 1 hour 30 minutes, basting regularly and turning the vegetables. Remove the chicken when golden and the internal temperature reaches 75°C. Allow to rest for approximately 10 minutes then carve and serve with your favourite greens for the perfect Sunday lunch.

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Recipe Author

Recipe Author


Hailing from East London, Jack is a culinary artisan with a passion for all things smoky, sizzling, and downright delicious. With a background deeply rooted in the art of barbecue, Jack has honed his craft over the years, becoming a true pitmaster extraordinaire. More than just a chef, Jack is a firm believer that barbecue is about more than just food—it's about bringing people together with an aim to turn every meal into a memorable experience.

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