4
45–50 minutes
- 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
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- 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.
*Recipe by Hannah Lewry, courtesy of Woolworths Taste.
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