Always Add Lemon buttermilk-marinated chicken with roasted grapes Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Always Add Lemon buttermilk-marinated chicken with roasted grapes and za atar By You Magazine - November 1, 2020 This buttermilk-marinated chicken makes a great alternative Sunday lunch or family feast at any time of year – the roasted grapes are a revelation. Benito Martin and Jess Johnson SERVES 4 1 x 2kg chicken, butterflied 600ml buttermilk 1.5 litres full-cream milk extra virgin olive oil, for drizzling 1 tbsp za’atar 150g red grapes 50ml verjus, or red or white wine 50ml chicken stock 25g butter 1 tsp sherry or red wine vinegar 5 brined grape leaves (optional) 1. Season your bird with salt and refrigerate for 30 minutes, then place in a bowl that will hold it snugly. If the bowl is too large, the liquid won’t cover the chicken. Alternatively, you can use a sealable plastic bag. Pour the buttermilk and milk over the bird and leave it to marinate in the refrigerator for 24 hours. 2. The next day, remove the bird from the liquid and set it directly in a roasting tin, skin side up, and allow it to come to room temperature. Set a chargrill pan over a medium-high heat. Drizzle the chicken skin with a little oil and place the whole flattened bird on the grill, skin side down, to get it nicely coloured. Sear for 5-7 minutes. Once you have good grill marks, flip the bird over and place it directly on a roasting tin, skin side up. 3. Preheat the oven to 200C/180C fan/gas 6. Roast the chicken in the oven for 20-30 minutes, or until the internal temperature reaches 70C on a cooking thermometer. 4. Approximately 10 minutes before your chicken is finished, drizzle it with some extra olive oil and sprinkle the za’atar over the top. When the bird is cooked, remove it from the oven and set it on a chopping board to rest for 20 minutes. 5. Next, check the roasting tray. If the fat and dripping look quite burned, rinse it off before adding your grapes to the tin, but if the dripping is just deeply caramelised, place your grapes on top of that spot on the tray. 6. Pour the verjus on to the grapes and sprinkle them with salt and olive oil. Return the tray to the oven and roast at 220C/200C fan/gas 7 for 10-15 minutes, or until the grapes swell and look like they will burst. 7. Remove from the oven and set the grapes aside. To make a little sauce, place the roasting tin over a medium-low heat on the stove and add the chicken stock and any juices the chicken has released while resting. Add the butter and let it simmer, reduce and thicken. Add the vinegar to the sauce once reduced. It may need a bit more salt or butter depending on the sourness of the grapes, so have a taste. Set aside for pouring over the chicken. 8. I like to fry some brined grape leaves in olive oil until they are crispy, but this is not essential, just beautiful and tasty. 9. Carve your buttermilk-marinated chicken and serve with the roasted grapes and juice, and the grape leaves, if you’ve done them. Now buy the book Our recipes are taken from Always Add Lemon by Danielle Alvarez, which is published by Hardie Grant, price £26. To order a copy for £22.10 with free p&p until 15 November go to mailshop.co.uk/books or call 020 3308 9193. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved