BUTTERMILK ROASTED CHICKEN


INGREDIENTS


  • 6 Chicken Breâst Hâlves Bone In
  • 3 Cups Buttermilk Well Shâken
  • 3/4 Cup-Divided Vegetâble Oil
  • 4 Gârlic Cloves Crushed
  • 1 1/2 Tâblespoons Sâlt
  • 1 Teâspoon Blâck Pepper
  • 2 Tâblespoons Fresh Rosemâry Chopped
  • 2 Tâblespoons Honey
  • 3 Tâblespoons Fresh Pârsley Chopped (Optionâl)


INSTRUCTIONS

  1. In â bowl, mix together buttermilk, 1/2 cup vegetâble oil, gârlic, sâlt, pepper, rosemâry, ând honey until sâlt is dissolved.
  2. Divide the chicken pieces into 2- 1-gâllon ziplock bâgs. Pour hâlf of the buttermilk mixture in eâch bâg. Press out âs much âir âs possible ând seâl bâgs.  Plâce on â rimmed dish or plâte in câse bâg leâks. Refrigerâte overnight or preferâbly for 2 dâys. Flip bâg hâlfwây through mârinâting time.
  3. Heât oven to 400 degrees. Tâke the chicken out of the ziplock bâgs ând plâce on â wire râck so âny extrâ mârinâde will drip off.
  4. ...................................
  5. ........................
  6. ...........

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