Buttermilk Roasted Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups buttermilk1 T. olive oil3 garlic cloves, peeled & crushed1 tablespoon maple syrup1/4 tsp. crushed red pepper flakes1 T. dried sage1 tsp. dried thymeSalt and pepper, to taste1 whole chicken, cut up
Combine the buttermilk, olive oil, garlic, syrup, sage, thyme, salt and pepper. Place chicken pieces in a large zip-top bag or baking dish, pour over marinade. Toss to coat. Close bag or cover dish and refrigerate for at least 4 hours up to overnight. In a pinch, let it sit out on the counter to marinate for 30 minutes.
When ready to prepare, preheat oven to 375F. Remove chicken from marinade and shake off excess. Place chicken pieces, skin side up, in a baking dish. Bake for 30-35 minutes, or until chicken is cooked through and skin is brown and crispy.
Serving Size: 1 piece chicken
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
When ready to prepare, preheat oven to 375F. Remove chicken from marinade and shake off excess. Place chicken pieces, skin side up, in a baking dish. Bake for 30-35 minutes, or until chicken is cooked through and skin is brown and crispy.
Serving Size: 1 piece chicken
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
Nutritional Info Amount Per Serving
- Calories: 141.0
- Total Fat: 6.7 g
- Cholesterol: 54.2 mg
- Sodium: 73.8 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.2 g
- Protein: 16.4 g
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