Thursday, February 14, 2013

buttermilk roast chicken... 35 minutes (plus marinating)

the goods:
3 large bone-in, skin-on chicken breasts
2 cups buttermilk
zest of 1 lemon
2 tablespoons chopped fresh dill
In a large bowl, combine chicken, buttermilk, zest, dill, 1 and 1/2 teaspoons salt, and 1 teaspoon pepper. Cover and refrigerate 8 hours (or up to 24 hours).

Preheat oven to 450 degrees. Remove chicken from marinade and pat dry. Roast chicken on a rimmed baking sheet until cooked through, about 25 minutes.

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