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Juicy Buttermilk Roast Chicken
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 d
Total Time
1 d 40 mins
Servings: 4
Calories: 324 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 cups buttermilk
- 2 tsp salt
- 1 tsp pepper
- 2 tsp thyme leaves
- 4 chicken legs
For the roast chicken
- 4 thyme springs
- handful fresh sage leaves
- 10 garlic cloves
- 2 tbsp olive oil
Instructions
- Mix together the buttermilk, salt, pepper and thyme leaves.
- Pour over the chicken, cover and refrigerate for at least 6 hours but ideally overnight.
- Preheat the oven to 180°C/350°F.
- Remove the chicken from the marinade then blot off any excess marinade with paper towels.
- Place the chicken in a roasting dish then drizzle with olive oil and season generously with salt and pepper.
- Add thyme, fresh sage and garlic cloves. Place in the oven and allow to roast for 20-30 minutes (roasting time will differ if using smaller or larger pieces of chicken) until the chicken is golden brown, crisp and cooked through.
- Remove from the oven and allow to rest for 5 minutes then serve.
Cup of Yum
Nutrition Information
Calories
324kcal
(16%)
Carbohydrates
6g
(2%)
Protein
25g
(50%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
125mg
(42%)
Sodium
1978mg
(82%)
Potassium
446mg
(13%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
194IU
(4%)
Vitamin C
2mg
(2%)
Calcium
153mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 324
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 25g | 50% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 1978mg | 82% |
| Potassium | 446mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 153mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.