I love baked chicken, it’s such a simple thing to throw in the oven and is easily accompanied by salad, slaw, steamed or roast vegetables. i’ve included a list of possible sides to have with this tender and flavoursome chicken below.

The chicken is flavoured with fragrant spices and marinated in these and buttermilk to tenderise. This guarantees flavoursome chicken that won’t dry out when you bake it. The buttermilk also gives the chicken a lovely slightly sticky gloss. So good!

Chicken on the bone is essential in this recipe but it can be wings, drums, whatever you prefer. I prefer chicken on the bone too because it has more flavour.

Those suggested sides: This ranch slaw would be delicious with it as would this fennel slaw (pictured), or parmesan slaw. Want something hot? How about some Szechuan and peanut green beans or roasted broccoli? Or you could go with this yummy Kale, Broccoli and Lentil Salad.

Serves 4 with sides

Ingredients

400 ml buttermilk

1/2 tsp ground ginger

1 tsp garlic granules

2 tsp Chinese five spice

1/2 tsp ground coriander

1/2 tsp cardamon

1/2 tsp cayenne pepper

1 tsp salt

1 kg chicken pieces (wings, drums)

Directions

Mix all ingredients (excl. chicken) together in a tupper ware container until well combined. Add chicken and toss to coat. It should fit snuggly into the container. Seal and place in the fridge over night or leave at room temperature for 20 minutes.

When ready to cook remove the chicken from the fridge and preheat oven to 200 degrees celsius. Line a tray with baking paper. Shake off excess marinade from chicken and place on the prepared tray. Bake for 60 minutes, turning the pieces twice during cooking time.

Serve with slaw (see this recipe or this recipe).

HH. x