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. 

Yield: 6

Buttermilk Roast Chicken

Buttermilk Roast Chicken

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

Prep Time 5 minutes
Cook Time 40 minutes
Marinating Time 1 days
Total Time 1 days 45 minutes

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!

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 860Total Fat: 45gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 427mgSodium: 1445mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 99g

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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