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"Buttermilk" Roast Chicken
photo of Buttermilk Roast Chicken Recipe
garlic, peeled and smashed
freshly ground black pepper to taste
How to Make "Buttermilk" Roast Chicken
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.
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About "Buttermilk" Roast Chicken
Posted: Wed, Sep 26, 2012