Buttermilk Roast Chicken

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

I originally shared this over on Hip Homeschool Moms. You can pay this recipe a visit there and see the full pictorial.

Buttermilk Roast Chicken

 

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Prep time

24 hours

Cook time

40 mins

Total time

24 hours 40 mins

 

Author: Constance Smith | CosmopolitanCornbread.com

Serves: 6

Ingredients

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

Instructions

1. To begin, combine all of the ingredients except the chicken in a dish. Whisk those together.
2. 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.
3. Place it into a second bag in case of leaks. Squish the bag around to coat the chicken. Refrigerate over night.
4. The next day, heat your oven to 425 degrees.
5. Place the chicken on a baking sheet, draining off excess liquid. Bake for 30-40 minutes until cooked through and browned.
6. Enjoy!

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