15 Feb 2024
| easy | Serves
1.
Add the buttermilk in a bowl with the rosemary, sage and Dijon mustard and mix well.
2.
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.
3.
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.
4.
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.
5.
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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