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.

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

Print Recipe Save this on Pinterest

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Marinating Time 1 day d

Total Time 1 day d 45 minutes mins

Course Entrées - Main Dishes

Cuisine American

Servings 6

Calories 860 kcal

Ingredients

  

1x2x3x

• 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.

Did You Try This?I'd Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread