"Buttermilk" Roast Chicken

Marsha Gardner

By
@mrdick1950

A friend gave me this recipe for "Buttermilk" Roast Chicken and when I saw that there wasn't any buttermilk in the recipe I was surprised. Buttermilk always keeps chicken so moist. The yogurt and milk do the same in this recipe.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
24 Hr
Cook:
1 Hr

Ingredients

4 lb
chicken thighs
1 c
plain yogurt
1 c
milk
5 clove
garlic, peeled and smashed
1 Tbsp
kosher salt
2 Tbsp
honey
1 1/2 tsp
curry powder
freshly ground black pepper to taste

Step-By-Step

1Wash the chicken and put into a gallon-sized freezer bag. Add the yogurt, milk, garlic, salt, honey, curry powder and black pepper. Swish/swirl so that all parts are covered.

Refrigerate for at least 12 hours or up to 48 hours. The longer the marinating time, the better.
2When ready to roast, line a rimmed baking sheet or dish with aluminum foil. Arrange the chicken in a single layer.

Bake in an oven at 325-degrees for 45 minutes to 1 hour, depending on how crispy/brown you want the skin to be. I leave my chicken in for an hour.
3The chicken will be moist and tender, and the skin will be beautifully brown and crisp.

About this Recipe

Course/Dish: Chicken, Roasts