Sunday, May 8, 2016

Buttermilk Roast Chicken

This is a Nigella Lawson recipe so you know it's gonna be delicious! I changed it up a bit cause I decided to roast a bunch of veggies under the chicken and oh, my, they were scrumptious.

4 chicken legs and 4 chicken thighs
2 cups buttermilk
1/4 cup vegetable oil
2 cloves garlic minced
1 T pepper
1 T sea salt
2 T fresh rosemary chopped
1 T honey

For veggies:
1 lb brussels sprouts trimmed and halved
4 carrots, peeled and cut in 2 inch pieces
1 onion, peeled and cut in wedges

Mix the marinade in a bowl. Put the chicken in large freezer bag and pour the marinade in. Put in the refrigerator for up to two days.

Heat oven to 425. Put the veggies in bottom of a roasting pan and top with the chicken. Bake for 45 minutes. Take the pan out and turn the chicken pieces over and put back in the oven for 20 more minutes.

Very yummy!

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