How do I know when the chicken is cooked?

The most reliable method is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The chicken is cooked when it reaches an internal temperature of 74°C . If you don’t have a thermometer, pierce the thickest part of the thigh with a skewer or small knife. The juices should run clear, with no traces of pink, and the meat should pull away from the bone easily. If the juices are still pink, return the chicken to the oven and check again after 10 minutes.

Why isn't my roast chicken skin crispy?

The key is to scrape off excess buttermilk before roasting, and cook the chicken uncovered in a hot oven. Overcrowding the roasting tray or covering the chicken while it cooks can trap steam and prevent the skin from crisping up.

Why do you marinate chicken in buttermilk?

Buttermilk is mildly acidic, making it an excellent marinade for chicken. The lactic acid gently tenderises the meat, while the calcium in the dairy helps activate natural enzymes that improve its texture. As the chicken roasts, the milk proteins and sugars also encourage browning, giving the skin a beautifully crisp finish.

Buttermilk Marinated Roast Chicken

Ingredients

Units Scale

1.2 kilograms whole chicken
3 grams kosher salt, divided
300 millilitres cultured buttermilk
1 lemon
a few sprigs fresh thyme

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Instructions

Preparing the Chicken

Pat the chicken dry with paper towels and season it generously all over with half the salt. Leave it at room temperature for 30 minutes.
In a large bowl, whisk together the buttermilk and the remaining salt until dissolved.
Place the chicken in a large ziplock bag or non-reactive container and pour over the buttermilk marinade. Seal and refrigerate overnight, or for up to 24 hours.

Roasting the Chicken

Preheat the oven to 220°C (200°C fan bake). Remove the chicken from the marinade, allowing any excess buttermilk to drip off before gently scraping away most of the remaining marinade.
Stuff the cavity with the lemon halves and thyme sprigs, then transfer the chicken to a cast iron skillet or roasting dish, breast-side up.
Place the chicken in the centre of the oven, with the legs pointing toward the back left corner. Roast for 20 minutes, then reduce the oven temperature to 200°C (180°C fan bake).
Continue roasting for 10 minutes, then rotate the chicken so the legs point towards the opposite back corner of the oven. Roast for a further 30 minutes, or until the thickest part of the thigh reaches an internal temperature of 74°C.
Rest the chicken for 10 minutes before carving and serving.

Notes

Chicken orientation. The back of the oven is generally hotter, so pointing the legs toward the back will mean the legs will cook without the breast overcooking. Rotating halfway allows even cooking.
Cooking time will vary. The roasting time is based on a chicken weighing around 1.2 kilograms. Larger chickens may require additional time, so I recommend checking for doneness with a meat thermometer.
Save the carcass. Don’t throw it away! Use the leftover bones to make a rich homemade chicken stock for soups, risotto or sauces.

Author: Ben Walls