Buttermilk Roast Chicken
- Number of Servings: 6
Ingredients
12 chicken drumsticks, skin removed2 cups fat free buttermilk1/4 cup canola oil2 cloves garlic, crushed (skins removed)1 Tbsp crushed peppercorns1 Tbsp sea salt1 tsp ground cumin1 Tbsp Vermont sugar free maple flavored pancake syrup
Place chicken drumsticks in a large freezer bag, Add buttermilk and 1/4 cup of oil.
Add the crushed garlic cloves to the bag with the crushed peppercorns and salt.
Sprinkle in the cumin and add the maple flavored syrup. Squish everything around in the freezer bag together to mix and marinate and coat the chicken.
Marinate in fridge overnight or a minimum of 30 minutes out of the fridge.
Preheat oven to 425ºF. Take the chicken pieces out of the bag shaking off the excess marinade. Arrange chicken in a roasting pan lined with foil.
Drizzle over the remaining 2 Tbsp of oil; then roast for 30 minutes or until brown and cooked through.
Serving Size: Makes 6 servings (2 drumsticks each)
Number of Servings: 6
Recipe submitted by SparkPeople user KAYLEIGH0399.
Add the crushed garlic cloves to the bag with the crushed peppercorns and salt.
Sprinkle in the cumin and add the maple flavored syrup. Squish everything around in the freezer bag together to mix and marinate and coat the chicken.
Marinate in fridge overnight or a minimum of 30 minutes out of the fridge.
Preheat oven to 425ºF. Take the chicken pieces out of the bag shaking off the excess marinade. Arrange chicken in a roasting pan lined with foil.
Drizzle over the remaining 2 Tbsp of oil; then roast for 30 minutes or until brown and cooked through.
Serving Size: Makes 6 servings (2 drumsticks each)
Number of Servings: 6
Recipe submitted by SparkPeople user KAYLEIGH0399.
Nutritional Info Amount Per Serving
- Calories: 305.3
- Total Fat: 18.1 g
- Cholesterol: 97.2 mg
- Sodium: 1,375.8 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 0.3 g
- Protein: 28.5 g
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