buttermilk chicken Archives - The Midnight Baker

Roasted Rosemary Buttermilk Chicken

Judith Hannemann — Thu, 09 Jul 2015 23:00:00 +0000

Roasted Rosemary Buttermilk Chicken

Buttermilk chicken goes one better infused with rosemary and a hint of sweetness from maple syrup.

Rosemary compliments chicken so well!

I have a ton of rosemary growing, in fact it’s the only thing that seems to be thriving in my garden this season. It’s been rainy and not much like summer around my parts.

Since it’s not been hot where I live so far, and believe it or not the other day my heat came up–that’s how chilly it’s been here–I really didn’t mind running the oven for this.

Rosemary and chicken–perfect combo

This recipe deviates a bit from the more standard buttermilk chicken in it’s flavorings. Just some garlic and rosemary, but the taste is out-of-this-world fantastic!

I brushed this with a little maple syrup in the last few minutes of baking to make the chicken caramelize a tad more and to introduce a slightly sweet, but not overpowering, note to the chicken.

This is nice paired with some garlic mashed potatoes on the side and a mixed greens salad!

The chicken is nice cold too so make extra for snacking!

Print Recipe Add to Recipe Box

Roasted Rosemary Buttermilk Chicken

Buttermilk chicken goes one better infused with rosemary and a hint of sweetness from maple syrup.

Prep Time12

Cook Time40

Total Time12 40

Course: Chicken, Everyday Meals

Cuisine: American

Keyword: roasted chicken

Servings: 4 -6

Calories: 636kcal

Author: Judith Hannemann

Ingredients

3 lbs chicken parts
1/4 cup maple syrup

BRINE

2 cups buttermilk
1 tbsp rosemary
1 tbsp garlic powder
1 tsp salt
1/2 tsp pepper

Instructions

Mix the brine ingredients in a large zipper freezer/storage bag–I use a large Lock & Lock container for this since it’s sturdy and won’t leak.
Place chicken in the brine, seal the bag (or container) and place in the refrigerator to marinate overnight.
Line a baking sheet with parchment or aluminum foil and spray lightly with non-stick spray. Preheat oven to 425 degrees F.
Drain chicken and place on prepared baking sheet.
Bake at 425 degrees F for 30-40 minutes. Brush with maple syrup the last 10 minutes of the baking time.

Nutrition

Follow The Midnight Baker’s board The Midnight Baker on Pinterest.

The post Roasted Rosemary Buttermilk Chicken appeared first on The Midnight Baker.

Buttermilk Chicken

Judith Hannemann — Tue, 31 Mar 2015 23:00:00 +0000

Buttermilk Chicken

Slow marinating in a garlic and maple buttermilk marinade gives this chicken such great taste.

I love anything that’s tasty yet simple. Who doesn’t?

A few years ago, I tried a buttermilk chicken recipe I’d found off Pinterest. It wasn’t very good so it wasn’t a keeper.

I ran across another buttermilk chicken recipe just recently from famous UK TV chef Nigella Lawson. Her recipe used less garlic and a spice I’m not very fond of, so I altered that.

Delicious as it looks

But the secret–that was not contained in the recipe I’d made all those years ago–is that the chicken has got to marinate overnight and be cooked at a high temperature. That’s the key!

This also contains one of my favorite ingredients–maple syrup.

This is so delicious and juicy, it’s sure to become a keeper. It’s easy too, which adds to my love of this recipe.

Print Recipe Add to Recipe Box