"buttermilk" roast chicken
(1 rating)
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.
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(1 rating)
yield
6 -8
cook time
1 Hr
Ingredients For "buttermilk" roast chicken
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4 lbchicken thighs
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1 cplain yogurt
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1 cmilk
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5 clovegarlic, peeled and smashed
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1 Tbspkosher salt
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2 Tbsphoney
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1 1/2 tspcurry powder
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freshly ground black pepper to taste
How To Make "buttermilk" roast chicken
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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.
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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.
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3The chicken will be moist and tender, and the skin will be beautifully brown and crisp.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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