Buttermilk Roast Chicken

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Moist, delicious, and effortless. You will love this Buttermilk Roast Chicken more than any other baked chicken recipe you make.

Buttermilk Roast Chicken

I originally shared this over on Hip Homeschool Moms.

Buttermilk Roast Chicken

Buttermilk Roast Chicken

Constance Smith - Cosmopolitan Cornbread
Moist, delicious, and effortless. You will love this Buttermilk Roast Chicken more than any other baked chicken recipe you make.
5 from 2 votes
Prep Time 5 minutes
Cook Time 40 minutes
Marinating Time 1 day
Total Time 1 day 45 minutes
Course Entrées - Main Dishes
Cuisine American
Servings 6
Calories 860 kcal

Ingredients
  

  • 2 c buttermilk
  • ¼ c extra virgin olive oil
  • 1 Tb honey
  • 2 teaspoon salt
  • 2 teaspoon pepper
  • 1 teaspoon cumin
  • 2 cloves garlic, minced
  • 3 to 4 pounds chicken pieces, skin on, bone in
  • 2 large zip-lock bags

Instructions
 

  • To begin, combine all of the ingredients except the chicken in a dish. Whisk those together.
  • Place your chicken into one of the large zip-lock bags and pour in the marinade. Press out as much air as possible and seal the bag.
  • Place it into a second bag in case of leaks. Squish the bag around to coat the chicken. Refrigerate over night.
  • The next day, heat your oven to 425 degrees.
  • Place the chicken on a baking sheet, draining off excess liquid. Bake for 30-40 minutes until cooked through and browned.
  • Enjoy!

Nutrition

Serving: 1cCalories: 860kcalCarbohydrates: 9gProtein: 99gFat: 45gSaturated Fat: 11gPolyunsaturated Fat: 30gCholesterol: 427mgSodium: 1445mgSugar: 8g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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