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
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
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
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