- 1 whole free-range chicken
- 2 cups buttermilk
- 2-3 T salt
- 1 red onion, halved
- 3 T olive oil
- 100 g butter
- 2 x 400 g cans butter beans, drained and rinsed
- 6 cloves garlic, sliced
- 200 g pitted green olives, drained
- 15 g Italian parsley, chopped
- sea salt and freshly ground black pepper, to taste
Marinate the chicken in the buttermilk and salt in a large Ziploc bag or bowl overnight.
Preheat the oven to 220°C. Remove the chicken from the bag and shake off any excess marinade, keeping some on to coat the chicken.
Stuff the chicken with the onion and truss the legs. Drizzle with 1 T olive oil and roast for 15 minutes, then remove from the oven and add 50 g butter to the top of the chicken. Roast for a further 20 minutes at 200°C.
Reduce the heat to 180°C and add the remaining butter, butter beans, garlic and olives. Roast for 15–20 minutes until golden and the juices run clear. Remove from the oven and allow to rest.
Toss the beans, garlic and olives in the pan juices with the parsley and a squeeze of lemon juice. Serve with the chicken.
Cook's note: “This recipe, inspired by the cookbook Salt, Fat, Acid, Heat, is a great way to get 10/10 for your roast chicken – it’s tender and juicy with caramelised crispy skin every time. Dress the sides in the roasting juices for extra flavour.”