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Buttermilk Roast Chicken

Buttermilk Roast Chicken

Prep Time5 minutes
Cook Time40 minutes
Marinating Time1 day
Total Time1 day 45 minutes
Servings: 6
Author: Constance Smith - Cosmopolitan Cornbread

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!

See This Recipe:

https://cosmopolitancornbread.com/buttermilk-roast-chicken/

Nutrition

Serving: 1c | Calories: 860kcal | Carbohydrates: 9g | Protein: 99g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 30g | Cholesterol: 427mg | Sodium: 1445mg | Sugar: 8g
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