Buttermilk Roasted Chicken

October 13, 2013

Fresh Thyme and lemon make this chicken sing but the buttermilk seals in the juices and tenderizes the chicken. This crispy chicken was a delicious ending to a beautiful fall Sunday. I served my chicken with oven roasted asparagus and polenta with fresh corn, thyme and parmesan cheese.

4 bone in, skin on chicken breasts
3 cups buttermilk
zest and juice of 1 large lemon
1 tbsp fresh thyme leaves
1/4 tsp pepper
1/2 tsp salt

Place all ingredients in a large zip lock bag. Seal and gently toss to coat the chicken. Marinate for as much as 24 hours or as little as 2. Preheat oven to 425. Line a rimmed baking sheet with foil. Spray...
See the full directions on my site

Nutritions

Calories
81

Sodium
491mg
20% DV

Fat
1g
2% DV

Protein
6g
12% DV

Carbs
10g
3% DV

Fiber
1g
7% DV