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Buttermilk Roast Chicken

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Buttermilk Roast Chicken gives you effortless, moist chicken with only minutes of work involved.

Buttermilk Chicken

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.

Buttermilk Chicken 1

 

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.

Buttermilk Chicken 2

 

Pour in the marinade.

Buttermilk Chicken 3

 

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.

Buttermilk Chicken 4

 

The next day, heat your oven to 425 degrees. Pull the chicken out of the bag, allowing the excess liquid to drain off.

Buttermilk Chicken 5

 

Place the chicken on a baking sheet. Bake for 30-40 minutes until browned.

Buttermilk Chicken 6

 

Enjoy!

Buttermilk Chicken 7

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4 Comments

  1. 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

  2. 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

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