"buttermilk" roast chicken
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.
prep time
cook time
1 Hr
method
---
yield
6-8 serving(s)
Ingredients
- 4 pounds chicken thighs
- 1 cup plain yogurt
- 1 cup milk
- 5 cloves garlic, peeled and smashed
- 1 tablespoon kosher salt
- 2 tablespoons honey
- 1 1/2 teaspoons curry powder
- - freshly ground black pepper to taste
How To Make "buttermilk" roast chicken
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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.
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Step 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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Step 3The chicken will be moist and tender, and the skin will be beautifully brown and crisp.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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