First and foremost, I want to thank you all for showering my recipes with love and for all your kind words and encouraging messages. Your support means the world to me ❤️
As requested, here’s my Buttermilk Roasted Chicken recipe:
🐓Wash the chicken well and pat it dry. Place it breast side down in a deep container and add the following ingredients:
🐓A few fresh rosemary sprigs, a handful of whole peppercorns and 2 tablespoons coarse salt.
Feel free to add any other herbs and spices you like.
🐓Pour the buttermilk over the chicken so that it completely covers it. Cover the container and refrigerate it overnight.
🐓Take the chicken out of the fridge at least 2 hours before cooking it to bring it to room temperature.
🐓Take the chicken out of the brine, drain excess buttermilk and pat it dry with paper towel. Tie the legs and stuff the cavity with cut up onion, whole garlic cloves, lemon wedges and fresh rosemary.
🐓Bake the chicken on 400F for an hour, making sure to rotate it every 20 minutes, so it cooks and browns evenly.
🐓Mix 2 tablespoons honey with 2 tablespoons soy sauce and brush the chicken all around with this glaze.
🐓Put the chicken back in the oven and cook it for another hour, while continuing to rotate it every 20 minutes.
🐓To make the roasted veggies: season your vegetables with salt, pepper, olive oil, oregano, onion powder, garlic powder and any other seasonings you like. Arrange the veggies in one layer on a baking pan and roast until fork tender.
And Voila! Bon Appétit ❤️
Made with Love❤️
Join me at Ruby’s Kitchen on Instagram: