Buttermilk Roasted Chicken

This chicken is very moist, tender, and super appetizing!  It’s an improved way to make chicken drumsticks taste scrumptious – they are marinated for 24 hours before roasting. This ensures the chicken tenderizes and gets infused with luscious flavours!

I simply love this recipe because it’s so easy and quick to make it. It takes only 10 minutes of preparation: making the marinade and pouring it over the chicken and 24 hours still time - your chicken sits in a freezer bag with buttermilk sauce marinade over it in the fridge. Finally, bake your chicken at 200 C the next day!

Buttermilk Roasted Chicken

Ingredients:

1 cup buttermilk

3 tablespoon olive oil

5 garlic cloves, minced

1/6 bunch of fresh parsley, minced

  1/2 teaspoon regular salt

  1/2 teaspoon freshly ground black pepper

  6 chicken drumsticks

  fresh parsley, chopped

Method:

Combine buttermilk, olive oil, minced garlic, minced fresh parsley, salt and black pepper in a small bowl and whisk really well. Place chicken drumsticks in one-gallon freezer bag, pour the buttermilk marinade over the chicken and distribute evenly over all chicken drumsticks. Squeeze as much air out of the freezer bag as possible and close the bag. Refrigerate the marinated chicken in a freezer bag for 24 hours.

After your chicken has been marinated for 24 hours, preheat oven to 400 F. Use a medium size casserole dish - I used 2.5 quart oval casserole dish (13 inches by 9 inches). Place chicken in the casserole dish - and pour all of the marinade on top and around the chicken. Roast for about 30-45 minutes (depends on your oven), until chicken juices run clear, the chicken drumsticks are browned and scorched in spots. If needed, broil for about 5-10 more minutes to get more color. Serve immediately, use the sauce from the pan.