Buttermilk Roast Chicken

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

If you plan to make it, however, you’ll want to marinate the chicken overnight, so make sure that you have time to do the prep work the day before you prepare this dish for dinner.

How to Make Buttermilk Roast 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.

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. If you’re cooking an entire chicken, you’ll want to keep the oven on for long enough to ensure the chicken is all cooked through.

Enjoy! If you’re looking for a fun “carb” to go along with the buttermilk roast chicken, try these cute air fryer “hedgehog” baked potatoes.