Serves: 5
Preparation time: 2-3 hours
Cook time: 1-1.5 hours
1. Mix the dale farm buttermilk, salt, paprika, oregano and garlic together then pour over the chicken.
2. Wrap the chicken and place in the fridge overnight (or for 2-3 hours minimum)
3. Preheat your oven to 180 degrees.
4. Remove the covering from the chicken and place in the oven to cook for 1 – 1.5 hours until cooked.
5. In the meantime, prepare the cucumber salad by placing the cucumber in a bowl, add the remaining ingredients and stir together then allow to stand for 15 minutes.
6. When the chicken is fully cooked remove from the oven and allow to rest for 15 minutes.
7. Carve the chicken and serve with the salad on the side.
For the chicken
1 large whole chicken with the backbone removed
3 cloves garlic, finely grated
1.5 tbsp paprika
1 tbsp dried or fresh oregano
½ tbsp sale
200ml dale farm buttermilk
30ml olive oil
For the cucumber and mint salad
½ cucumber, finely sliced with the seeds removed
1 clove garlic, crushed
Juice and zest from 1 lemon
6 mint leaves, torn
1 small pinch of salt
½ tbsp caster sugar
