Buttermilk Roast Chicken
Buttermilk Roast Chicken gives you effortless, moist chicken with only minutes of work involved.
To begin, combine 2 cups of buttermilk, a quarter cup of extra virgin olive oil, a tablespoon of honey, 2 teaspoons each of salt and pepper, a teaspoon of cumin, and 2 cloves of minced garlic. Whisk those together and set aside.
In a large zip-lock bag, place about 3 to 4 pounds of chicken pieces. We used split breasts and legs. You can use whatever you like.
Pour in the marinade.
Press out as much air as possible, and seal the bag closed. I then place it in another bag, just in case there is a leak. Squish the bag all around to coat the chicken. Place this in the fridge and chill over night.
The next day, heat your oven to 425 degrees. Pull the chicken out of the bag, allowing the excess liquid to drain off.
Place the chicken on a baking sheet. Bake for 30-40 minutes until browned.
Enjoy!
I can’t wait to try this recipe because I have always heard buttermilk is a tenderizer for chicken. This recipe sounds like the perfect solution. What I also like is that it is so easy!
Thanks for sharing,
Lisa
I can’t wait to try this recipe because I have always heard buttermilk is a tenderizer for chicken. This recipe sounds like the perfect solution. What I also like is that it is so easy!
Thanks for sharing,
Lisa
I love this recipe, Constance. Thank you and have a Wonderful Weekend!
I love this recipe, Constance. Thank you and have a Wonderful Weekend!