Dinner In the Kitchen

Buttermilk Roast Chicken

Buttermilk Roast Chicken gives you effortless, moist chicken with only minutes of work involved.

Buttermilk Chicken

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.

Buttermilk Chicken 1

 

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.

Buttermilk Chicken 2

 

Pour in the marinade.

Buttermilk Chicken 3

 

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.

Buttermilk Chicken 4

 

The next day, heat your oven to 425 degrees. Pull the chicken out of the bag, allowing the excess liquid to drain off.

Buttermilk Chicken 5

 

Place the chicken on a baking sheet. Bake for 30-40 minutes until browned.

Buttermilk Chicken 6

 

Enjoy!

Buttermilk Chicken 7

Buttermilk Roast Chicken
 
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. 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.
  2. 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.
  3. Enjoy!

About the author

Constance

Constance Smith is a homeschool veteran, having eclectically homeschooled three kiddos through graduation. After spending 25 years living an army life, she and her husband are planting roots in northern Alabama where she is starting a farm and enjoying country life. Constance has been blogging for over a decade and has had her content published in several local and national publications. You can find hundreds more recipes, photography, videos of her life and more at her website, Cosmopolitan Cornbread.

2 Comments

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  • I can’t wait to try this recipe because I have always heard buttermilk is a tenderizer for chicken. This recipe sounds like the perfect solution. What I also like is that it is so easy!

    Thanks for sharing,
    Lisa

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