This simple marinade locks in juices, enhancing the natural flavour of the free-range chicken whilst adding a subtle hit from the spices.
introduction
method
- The day before roasting, remove the chicken from packaging, pat dry any moisture and gently massage with the salt all over including inside the cavity.
- Whisk together the buttermilk, harissa, honey, lemon and saffron in water.
- Smother the chicken all over with the marinade including inside the cavity, pop in a zip lock bag or sealed container and marinade overnight.
METHOD TO ROAST
- Pre heat oven to 200°C fan assisted or 220°C without a fan (gas 7)
- Remove excess marinade from chicken & discard, place the garlic cloves & lemon inside the cavity
- Roast for 1 hour or until the chicken skin is dark & charred & the juices run clear with a minimum core temperature of 70°C before resting.
- Rest for 20 minutes before carving.
TO SERVE:
Serve as wraps with flat breads, minted yoghurt, chopped lettuce & extra harissa.
