Buttermilk Roast Chicken gives you effortless, moist chicken with only minutes of work involved.
To begin, combine 2 cups of buttermilk, a quarter cup of extra virgin olive oil, a tablespoon of honey, 2 teaspoons each of salt and pepper, a teaspoon of cumin, and 2 cloves of minced garlic. Whisk those together and set aside.
In a large zip-lock bag, place about 3 to 4 pounds of chicken pieces. We used split breasts and legs. You can use whatever you like.
Pour in the marinade.
Press out as much air as possible, and seal the bag closed. I then place it in another bag, just in case there is a leak. Squish the bag all around to coat the chicken. Place this in the fridge and chill over night.
The next day, heat your oven to 425 degrees. Pull the chicken out of the bag, allowing the excess liquid to drain off.
Place the chicken on a baking sheet. Bake for 30-40 minutes until browned.
- 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
- To begin, combine all of the ingredients except the chicken in a dish. Whisk those together. In a large zip-lock bag, place your chicken 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.