Buttermilk Roasted Chicken


I saw this on a program and had to try it. I think moving forward, I will always marinate my chicken in buttermilk!


 

Ingredients:

1 roasting chicken (or chicken thighs bone-in or boneless)

2 cups buttermilk

2 garlic cloves smashed

2 tsp salt

½ tsp pepper

1 tsp crushed dried rosemary

½ cup honey


Method:


Place the chicken in a plastic bag with all the other ingredients and put the bag in a bowl, and refrigerate


Marinate for at least 8 hours, but I recommend at least 24.


When you are ready to cook the chicken, preheat the oven to 400 degrees.


Line a rimmed baking sheet with aluminum foil.

Place a baking rack on the baking sheet.

Remove the chicken from the marinade and place it on the rack.


Bake until the dark meat registers 165 degrees.


Take the chicken out of the oven and let rest for 15-20 minutes before serving.


Note: In the image, I roasted the chicken over potatoes instead of a rack, and everything was delicious!



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