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    Monday, 29 June 2015


    Hola señors y señoritas! I'm currently on a beach somewhere in Mexico so I've enlisted the help of some lovely bloggers to guest-post for me while I'm away. First up is the lovely Lauren from The Lifestyle Diaries who has kindly shared a delicious recipe for her Buttermilk Roast Chicken. So let me hand over to Lauren and let her talk you through...

    Roast chicken has to be one of the most comforting meals you can have; there’s just something about the crispy skin and the really tender meat that is very heart warming and homely. I also happen to have an oh-so-easy recipe for this delicious home cooked meal.
    It’s an edited version of Nigella Lawson’s original recipe – I just prefer using a whole chicken instead of drumsticks and I use a little more of some ingredients to make it sweeter. I promise you, this will give you the most tender meat and the best crispy skin that there is!

    You’ll need:
    • 1 large chicken
    • 2 cups buttermilk
    • 1/3 cup olive oil
    • 3 cloves of garlic
    • 1 tbsp. crushed peppercorns
    • 1 ½ tbsp. salt
    • 1 tsp. ground cumin
     • 2 tbsp. maple syrup

    Place your chicken in a large freezer bag, and cover it with the olive oil and the buttermilk. Add the garlic cloves, salt pepper, cumin and maple syrup on top of the chicken and give it a good squish around.
    You can either use rub the chicken using the bag or you can get stuck in and use your hands! Either way, make sure that all of the chicken has been rubbed in the marinade and that all the ingredients are nicely mixed around.

    Leave the chicken to marinade for at least two hours or, ideally, overnight. After the chicken has absorbed all these delicious flavours, preheat your oven to 180 degrees Celsius and line a roasting dish with tin foil.

    Take your chicken out the bag and place it in the roasting dish; then squeeeeeeeeeeze all the marinade out of the bag and into the dish as well. Pop two more tablespoons of olive oil in the dish and place the dish in the oven. 

    Roast the chicken for at least an hour (the actual time will vary depending on the size of your chicken), until the juices run clear. The skin will be blackened in some areas – don’t worry about that, it’s one of the tastiest parts of the dish!

    Serve with a delicious side salad and some really crusty bread – preferably outside in the summer sun with friends and family. Simple, delicious and an all round wonderful summer dish.

    Also the leftovers make incredible sandwiches! Just add a little tomato chutney and serve on really good quality French bread.
    Thanks, Elle Bloggs for having me to guest post on your lovely blog – it’s such a pleasure to share this recipe with you! If you’ve enjoyed my recipe and want to see a lot more of these, plus some restaurant reviews, some serious wanderlust and more about my lifestyle adventures, you’ll find me at The Lifestyle Diaries and on Bloglovin. I hope to see you soon!

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