Buttermilk Roast Chicken

Aug 2, 2019

Farmhouse news

Buttermilk Roast Chicken

Mrs Pepe from Pepe Saya has given us her family favourite recipe for roast chicken. Featuring fresh herbs and Pepe's famous buttermilk and butter this dish is full of flavour, tender and aromatic.


Whole free range/ organic chicken

1 Litre Pepe Saya Buttermilk

80g Pepe Saya Butter

1 Leek chopped roughly

10 fresh Sage leaves*

Approx 10 sticks of fresh Thyme*

Salt & Pepper as you like it


1. Clean & prepare chicken for marinating

2. In a deep large mixing bowl place the chicken in the bowl and pour the buttermilk over the chicken, covering as much as possible.

3. Cover and store in fridge for a minimum of 24 hours.

4. Preheat oven to 180c fan forced

5. Remove and drain the chicken and place in baking pan breast side up.

6. Loosen the skin and make cuts if needed to insert butter under the skin around the breast and leg area.

7. Pour buttermilk over the chicken creating a bath and add leek, sage, thyme and season with salt & pepper.

8. Place chicken in pre heated oven, cooking  time will vary depending upon the weight which is usually 25mins for every 500gms.

9. During cooking I like to baste the chicken with the buttermilk every 15mins or so. The buttermilk will naturally split this is normal.

10. After you have checked your chicken is cooked through, remove from the oven and allow to rest covered for about 15 minutes.

11. Remove from pan draining off excess buttermilk, serve with your favourite salad and or roast potato.

*If you don't have fresh herbs use dried but you may want to use about a Tablespoon each of thyme sage.

Recipe kindly provided by Mrs Pepe from Pepe Saya

**Photo credit to Rob Locke @foodwinedine