Name: Buttermilk Roast Chicken
Ingredients: 2 cups of buttermilk; ¼ cup extra virgin olive oil; 1 tbsp honey; 2 tsp salt; 2 tsp pepper; 1 tsp cumin; 2 cloves minced garlic

Description

This buttermilk chicken recipe gives your chicken a rich and homey flavor. It’s an easy recipe that only requires a few minutes of kitchen time, perfect for a busy back-to-school dinner.

Ingredients

Scale

3 to 4 pounds chicken pieces

Marinade:

2 cups of buttermilk
¼ cup extra virgin olive oil
1 tbsp honey
2 tsp salt
2 tsp pepper
1 tsp cumin
2 cloves minced garlic

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Instructions

Combine the buttermilk, olive oil, honey, salt and pepper, cumin, and minced garlic. Whisk together and set aside.
In a large zip-lock bag, place the chicken pieces.
Pour in the marinade.
Press out as much air as possible, and seal the bag closed. Squish the bag all around to coat the chicken. Place in the fridge and chill overnight.
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. Check to make sure it’s fully cooked on the inside.