It's a given that this buttermilk roasted chicken will be served for Sunday suppers.

kimmi
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Mix buttermilk, 1/2 cup oil, honey, rosemary, garlic, salt, and pepper in a bowl until salt is dissolved.

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  • Divide chicken pieces between two 1-gallon zip-top bags. Pour 1/2 of the buttermilk into each bag. Press out as much air as possible and seal bags. Place on a rimmed dish or plate in case bag leaks. Refrigerate 8 hours to overnight, or preferably for 2 days. Flip bag halfway through marinating time.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Take the chicken out of the bags and place on a wire rack so any extra marinade will drip off. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil.

  • Roast chicken in the preheated oven for 45 minutes. Turn off oven and let chicken continue to cook until no longer pink in the center, 7 to 10 minutes more. Remove from oven and let rest 7 to 10 minutes. Garnish with parsley.

Nutrition Facts

613 calories; 40.1 g total fat; 131 mg cholesterol; 1982 mg sodium. 12.8 g carbohydrates; 49.2 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
12/14/2018
I marinated it two days and this revealed a very moist piece of chicken. Flavors were subtle but good. My husband really liked it a lot too. Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/14/2018
I marinated it two days and this revealed a very moist piece of chicken. Flavors were subtle but good. My husband really liked it a lot too. Read More
Rating: 4 stars
12/14/2018
I marinated it two days and this revealed a very moist piece of chicken. Flavors were subtle but good. My husband really liked it a lot too. Read More