BUTTERMILK ROASTED CHICKEN

INGREDIENTS

• 6 Chicken Breäst Hälves Bone In
• 3 Cups Buttermilk Well Shäken
• 3/4 Cup-Divided Vegetäble Oil
• 4 Gärlic Cloves Crushed
• 1 1/2 Täblespoons Sält
• 1 Teäspoon Bläck Pepper
• 2 Täblespoons Fresh Rosemäry Chopped
• 2 Täblespoons Honey
• 3 Täblespoons Fresh Pärsley Chopped (Optionäl)

Recipes Adopted By https://cooking.nytimes.com

 #chicken #chickenrecipe #chickendainner #easyrecipe #easyfoodrecipes #simplerecipes #healthyfood #healthyrecipe #goodfood

INSTRUCTIONS

In ä bowl, mix together buttermilk, 1/2 cup vegetäble oil, gärlic, sält, pepper, rosemäry, änd honey until sält is dissolved.
Divide the chicken pieces into 2- 1-gällon ziplock bägs. Pour hälf of the buttermilk mixture in eäch bäg. Press out äs much äir äs possible änd seäl bägs.  Pläce on ä rimmed dish or pläte in cäse bäg leäks. Refrigeräte overnight or preferäbly for 2 däys. Flip bäg hälfwäy through märinäting time.

Heät oven to 400 degrees. Täke the chicken out of the ziplock bägs änd pläce on ä wire räck so äny exträ märinäde will drip off.  Line ä bäking pän with äluminum foil änd pläce the chicken in ä single läyer on the pän. Drizzle chicken with remäining oil.  Roäst chicken ät 400 degrees for 45 minutes, then turn off the oven, änd ällow the chicken to continue to cook (just in the remäining heät-don't open the door)  for 7-10 minutes more or until chicken is done.
ällow chicken to rest for äbout 7-10 minutes then serve.

Tweet