Butter milk roast chicken w/field greens

In a large large bowl, mix together buttermilk, garlic, honey, rosemary, oil, salt, pepper, now add chicken pieces, make sure they are well coated, pour everything into a ziplock bag and refrigerate until ready to use, can keep for you to 2-3 days.

Preheat oven to 210 degrees Celsius, line a baking tray with aluminium wrap, remove chicken from marinate and place on the tray, wrap and roast for about 45 minutes, turn temperature to 180 degrees celsius, uncover, continue to cook for 20 minutes leave chicken in the oven without opening the oven for around 10 minutes, remove, let it cool slightly and serve with yoghurt sauce

For yogurt sauce mix 200 ml of plain yogurt with 1tsp each of honey, crushed garlic and horse radish

1 portion, field greens, handful baby tomatoes halved, mix together drizzle yogurt sauce and serve with roast