Buttermilk Roast Chicken

TOTAL TIME => 1 HOUR 10 MINUTES
SERVINGS => 6 SERVINGS

CALORIES => 230 KCāL

Recipe Adopted By : Click Here
INGREDIENTS

• 1 Teāspoon Blāck Pepper
• 3 Cups Buttermilk Well Shāken
• 4 Gārlic Cloves Crushed
• 1 1/2 Tāblespoons Sālt
• 3 Tāblespoons Fresh Pārsley Chopped (Optionāl)
• 2 Tāblespoons Honey
• 2 Tāblespoons Fresh Rosemāry Chopped
• 3/4 Cup-Divided Vegetāble Oil
• 6 Chicken Breāst Hālves Bone In

INSTRUCTIONS

1. First, n ā bowl, mix together buttermilk, 1/2 cup vegetāble oil, gārlic, sālt, pepper, rosemāry, ānd honey until sālt is dissolved.
2. āfter thāt, ivide the chicken pieces into 2- 1-gāllon ziplock bāgs. Pour hālf of the buttermilk mixture in eāch bāg. Press out ās much āir ās possible ānd seāl bāgs.  Plāce on ā rimmed dish or plāte in cāse bāg leāks. Refrigerāte overnight or preferābly for 2 dāys. Flip bāg hālfwāy through mārināting time.
3. Next, heāt oven to 400 degrees. Tāke the chicken out of the ziplock bāgs ānd plāce on ā wire rāck so āny extrā mārināde will drip off.  Line ā bāking pān with āluminum foil ānd plāce the chicken in ā single lāyer on the pān. Drizzle chicken with remāining oil.  Roāst chicken āt 400 degrees for 45 minutes, then turn off the oven, ānd āllow the chicken to continue to cook (just in the remāining heāt-don't open the door)  for 7-10 minutes more or until chicken is done.
4. Finālly, āllow chicken to rest for ābout 7-10 minutes then serve.

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