Buttermilk-baked chicken

Ingredients

1 ½ kgs	Chicken (Main)
1 Tbsp	Garlic, crushed
2 cups	Buttermilk

Directions

1. Pat chicken dry with a paper towel. Smear it with crushed garlic and season well with black pepper.
2. Place chicken in a large plastic bag and pour in buttermilk.
3. Shake gently until chicken is well coated. Refrigerate for 24 hours, turning occasionally
4. Preheat oven to 190C and line a roasting pan with baking paper. Place a rack in pan.
5. Remove chicken from marinade, pour off any excess and place on the rack.
6. Season with more pepper.
7. Place on a low shelf in the oven. Bake — basting occasionally — for about 1¼ hours, until cooked.
8. Loosely cover with foil if chicken starts to brown too much.
9. Great served topped with avocado mashed with lemon juice, combined with chopped coriander, diced tomato and chilli.