- Ingredients
- 1 4-5 pound chicken
- 2 cups buttermilk ( fresh, or from buttermilk powder)
- ¼ cup olive oil
- 2 cloves garlic, crushed
- 1 tablespoon black peppercorns
- 1 tablespoon kosher or sea salt
- 2 tablespoons fresh rosemary leaves, roughly chopped
- 1 tablespoon honey
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- Place chicken in a large freezer bag.
- Add buttermilk, oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days. (I put the bag into a bowl, because sometimes the bags leak!)
- When ready to cook, preheat oven to 400 degrees.
- Line a roasting pan with foil .
- Remove chicken from marinade and place in pan.
- Roast for 45 minutes at 400 then reduce heat to 325 degrees.
- Continue roasting for another 20 minutes, until well browned and temperature reaches 165F.
- Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces.
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Leftover ideas:
Enchiladas
Salad
Soup
Pot pie
Empanadas
Noodle casserole
Grain bowl
Potstickers
BBQ sandwich
White lasagna