How to make
The recipes should show you how creative you can be in the kitchen without doing anything too special. For my recipe, I marinated the chicken in buttermilk for a few hours and then just seasoned it with salt and black pepper.
The buttermilk ensures that the chicken meat is especially tender. There were also spicy potatoes with coarse mustard. I will definitely be making it more often!
The whole chicken is first soaked in buttermilk for 8-12 hours. To do this, pat the chicken dry with a few paper towels and place it in a large bowl or zip-lock bag.
It is best not to use your hands for this. Use, for example, tongs or place the bag directly on the meat. Now add the buttermilk and place everything in the fridge. Turn the chicken occasionally.
Remove the chicken from the buttermilk and spread it lightly. Season with salt and black pepper.
Wash the potatoes thoroughly and place them in a large baking pan or clay pot with a lid. Place the chicken on top of the potatoes, pour about 1/2 cup of water so that the bottom of the baking pan is about 0.4″ (1 cm) covered with water.
Place the lid on the roast and roast everything for 60 minutes at 390°F (200°C). Now remove the lid, remove the liquid, spread the chicken with a little butter and add a few lumps of butter to the potatoes. Roast the chicken with potatoes uncovered for about 20-30 minutes, until the crust becomes golden.
Place the roasted chicken on a serving plate. Mix the potatoes with 2 teaspoons of coarse mustard and serve them with the chicken.
Try this unusual version of Whole Roasted Chicken with Potatoes.
