"Buttermilk" Roast Chicken
How to Make "Buttermilk" Roast Chicken
- Wash 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.
- When 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.
- The chicken will be moist and tender, and the skin will be beautifully brown and crisp.