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Buttermilk Roasted Chicken

Buttermilk Roasted Chicken: Juicy, Crispy, and Oh-So-Tender

This Buttermilk Roasted Chicken recipe ensures juicy, tender meat and a crispy skin, making it a family favorite for dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 pieces
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 cups Buttermilk well shaken
  • 4 cloves Garlic crushed
  • 2 tablespoons Fresh Rosemary chopped
  • 2 tablespoons Honey
  • 1.5 tablespoons Salt
  • 1 teaspoon Black Pepper freshly ground
  • 0.75 cup Vegetable Oil divided
For the Chicken
  • 6 pieces Chicken Breast Halves (bone-in)
For Garnishing
  • 3 tablespoons Fresh Parsley chopped, optional

Equipment

  • mixing bowl
  • Whisk
  • Ziplock Bags
  • Baking pan
  • Oven

Method
 

Step-by-Step Instructions
  1. Prepare the Marinade: In a mixing bowl, whisk together buttermilk, vegetable oil, crushed garlic, salt, black pepper, chopped rosemary, and honey until fully combined.
  2. Marinate the Chicken: Divide chicken breast halves into two ziplock bags, pouring half of the marinade into each bag. Seal the bags tightly and refrigerate overnight.
  3. Preheat the Oven: Preheat your oven to 400°F (204°C).
  4. Prepare the Baking Pan: Remove the chicken from the marinade and line a baking pan with aluminum foil. Arrange the chicken pieces skin-side up.
  5. Drizzle and Roast: Drizzle the remaining vegetable oil over the chicken. Roast for 45 minutes or until the skin is golden brown and crispy.
  6. Finish Roasting: After 45 minutes, turn off the oven and let the chicken sit in the oven for an additional 7-10 minutes.
  7. Rest and Serve: Let the chicken rest for 7-10 minutes. Garnish with parsley and serve with your favorite sides.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 22gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 300mgSugar: 2gVitamin A: 2IUCalcium: 5mgIron: 4mg

Notes

For optimal tenderness, marinate the chicken for at least 12-48 hours. Use a meat thermometer to check doneness, ensuring it reaches 165°F (74°C).

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