Buttermilk Roasted Chicken

Not only for the fryer — Buttermilk Roasted Chicken is here to present to you all the delightful flavors with none of the chaotic oils!

 

Start by combining as one your buttermilk, oil, garlic, salt, pepper, rosemary, and nectar. At that point partition your chicken into two plastic sacks and pour half of the buttermilk blend into each pack. Seal, place on a rimmed plate or dish, and refrigerate for as long as two days.

 

At the point when you're prepared to cook, heat your stove to 400, and remove your chicken from the refrigerator. Allow the marinade to deplete off and line a heating skillet with foil. Put your chicken in a solitary layer and meal for 45 minutes, at that point turn off the stove — this is significant! — and permit the chicken to keep on cooking for 7-10 minutes.

 

 

Ingredients

• 3 cups buttermilk well shaken
• 4 garlic cloves crushed
• 6 chicken breast halves, bone-in
• 1 1/2 tablespoons salt
• 1 teaspoon black pepper
• 2 tablespoons honey
• 3/4 cup vegetable oil divided
• 3 tablespoons fresh parsley chopped (optional)
• 2 tablespoons fresh rosemary chopped

 

Instructions

 

1. In a bowl, mix together buttermilk, 1/2 cup vegetable oil, garlic, salt, pepper, rosemary, and honey until salt is dissolved.
2. Divide the chicken pieces into 2- 1-gallon ziplock bags. Pour half of the buttermilk mixture in each bag. Press out as much air as possible and seal bags.  Place on a rimmed dish or plate in case bag leaks. Refrigerate overnight or preferably for 2 days. Flip bag halfway through marinating time.
3. Heat oven to 400 degrees. Take the chicken out of the ziplock 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 at 400 degrees for 45 minutes, then turn off the oven, and allow the chicken to continue to cook (just in the remaining heat-don't open the door)  for 7-10 minutes more or until chicken is done.
4. Allow chicken to rest for about 7-10 minutes then serve.

 

 

 

 

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