Ingredients

• 1.6kg whole chicken
• 1 1/2 tsp cayenne pepper
• 2 1/4 cups (560ml) buttermilk
• 2 garlic cloves, crushed

Cos & pecan bread salad

• 150g green beans, trimmed
• 2 baby cos lettuces, cut into wedges
• 1 cup (140g) pecans, toasted, chopped
• 4 slices sourdough bread , torn, chargrilled
• 1 tbs olive oil
• 1 tbs apple cider vinegar
• 2 tbs buttermilk

Method

• Step 1 Pat chicken dry with paper towel, then rub with cayenne pepper and season with salt. Place in an extra-large zip-lock bag with buttermilk and garlic (alternatively place breast-side down in a large bowl and cover with plastic wrap). Remove any excess air from bag, then chill overnight.
• Step 2 Preheat the oven to 180C.
• Step 3 Drain chicken, then place in a baking paper-lined roasting pan. Roast, basting with pan juices every 15 minutes, for 1 hour 15 minutes or until golden and cooked through. (Cover with foil if browning too quickly). Remove from oven and rest, loosely covered with foil, for 5 minutes.
• Step 4 Meanwhile, for the salad, cook beans in a saucepan of boiling salted water for 2 minutes. Drain and refresh in a bowl of iced water, then slice lengthways.
• Step 5 Combine beans with cos lettuce, pecans and sourdough croutons.
• Step 6 To make the dressing, whisk the olive oil, vinegar and buttermilk together. Season, then drizzle over the salad.
• Step 7 Serve the chicken with bread salad.