BUTTERMILK MARINATED ROAST CHICKEN - the kind of cook recipe

I love this Buttermilk marinated Roast Chicken. It has extra crispy skin but tender, juicy meat that falls off the bone. The buttermilk marinade has the perfect blend of spices and herbs, which gives the chicken that impressive flavour. It also acts as brine to ensure all the exciting flavours infuse to the chicken. If you are looking for another way to enjoy your chicken, try this recipe soon. It’s forever to keep! Seriously good, your family will be asking for it again and again!

Ingredients

1 4-lb Chicken Whole or Skin-On Pieces

2 c. Buttermilk or Buttermilk Substitute

1/4 c. Chopped Fresh Rosemary

3 tbsp Salt

1 tbsp Black Pepper

1/4 c. Penzeys Dry Rub ‘BBQ 3000’

How to make Buttermilk Marinated Roast Chicken

Step 1: After trussing the chicken, put it in a large freezer bag.

Step 2: In a bowl, place the rest of the ingredients (buttermilk, chopped fresh parsley, salt, black pepper, and dry rub). Mix well until everything is incorporated.

Step 3: Into the freezer bag with the chicken, pour the buttermilk mixture. Massage to evenly coat the chicken. Place in the fridge to marinate the chicken for at least 4 hours, preferably up to 24 hours.

Step 4: Prepare the oven. Preheat it to 375 degrees F.

Step 5: Take the chicken off the bag, then drain the excess buttermilk off. Now, strain the marinade and brush it onto the chicken with extra rosemary.

Step 6: In a roasting pan, roast the chicken for about 20 minutes, rotating the pan and roasting for additional 20 minutes. Every 10 minutes, continue to rotate the pan until the internal temperature of the thickest part of the chicken thigh reached 165 degrees F.

Step 7: When done, take the chicken from the oven and lightly brush with olive oil. Tent with foil and allow the chicken to rest for at least 10 to 15 minutes.

Step 8: Serve and enjoy!

Nutrition Facts: