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.