Honey Buttermilk Roast Chicken
Honey Buttermilk Roast Chicken is a mouth watering dish that takes very little effort to prepare.
Servings: 4
Ingredients
marinade
- 2 cups buttermilk
- 3 Tbsp olive oil
- 1 Tbsp honey
- 3 sprigs rosemary leaves, minced
- 1 tsp salt
- 1 tsp pepper
garnish
Instructions
- Combine the chicken parts, the buttermilk, olive oil and honey in a large heavy duty zip top plastic storage bag. Remove any excess air from the bag and zip tight.Massage to combine everything well and completely coat the chicken. Refrigerate for at least 2 hours, or up to 10 hours.
- Set oven to 425°F.
- Line a baking pan with parchment paper or foil. Shake off excess marinade and arrange the chicken on the pan. Lightly brush to top of each piece with olive oil.
- Roast in preheated oven for 30-40 minutes, until the chicken is browned and cooked to an internal temperature of 165°F. at the thickest portion of the meat (don't let the probe touch any bone). During the last 10 minutes of cooking, baste each piece with honey once or twice.
- Serve garnished with fresh rosemary sprigs.
Notes
Slightly adapted from The Midnight Baker
Nutrition
Serving: 0.25 chicken · Calories: 600 kcal · Carbohydrates: 28 g · Protein: 34 g · Fat: 39 g · Saturated Fat: 11 g · Polyunsaturated Fat: 7 g · Monounsaturated Fat: 19 g · Trans Fat: 0.2 g · Cholesterol: 136 mg · Sodium: 823 mg · Potassium: 492 mg · Fiber: 0.2 g · Sugar: 28 g · Vitamin A: 432 IU · Vitamin C: 3 mg · Calcium: 161 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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