Method

• 1.
  Place one chicken each, breast-side down, in two non-reactive bowls. Pour half the buttermilk over each chicken.

• 2.
  Cover and chill overnight to tenderise. Preheat oven to 180°C. Drain chicken from buttermilk and pat dry with paper towel. Bring to room temperature.
• 3.
  Place both chickens in a large roasting pan and scatter garlic cloves and bay leaves around the chicken. Halve two of the lemons and stuff into each cavity.
• 4.
  Tie the legs together with kitchen string. Slide half of the lemon thyme into the kitchen string and drizzle the chickens with olive oil.
• 5.
  Season with salt, then roast for 1 hour 15 minutes or until juices run clear when the thickest part of the chicken thigh is pierced with a skewer.
• 6.
  Rest the chickens, breast-side down, for 10 minutes before carving.
• 7.
  Meanwhile, preheat a chargrill pan over high heat. Add spring onions and cook, turning, for 3 minutes or until charred.
• 8.
  Roughly chop onions, then place in a bowl with the green chilli, pistachio, preserved lemon, extra virgin olive oil, farro and juice of remaining 1 lemon.
• 9.
  Toss well to combine.
• 10.
  Serve chickens with farro salad.