Herbed Buttermilk Roast Chicken Pieces

• 4 lbs chicken pieces (drumsticks, thighs, wings)
• 2 cups buttermilk
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon lemon zest

Steps

1. 1 In a large bowl, whisk together buttermilk, thyme, rosemary, parsley, salt, pepper, garlic, paprika, oregano, onion powder, and lemon zest.
2. 2 Add chicken pieces to the marinade, ensuring they're well-coated. Cover and refrigerate for at least 2 hours or overnight.
3. 3 Preheat oven to 425°F.
4. 4 Place chicken pieces on a wire rack set over a baking sheet.
5. 5 Roast for 45 minutes, or until the internal temperature reaches 165°F.
6. 6 Remove from oven and let rest for 10 minutes before serving.

Equipment

• Baking sheet
• Wire rack
• Oven

Variations

• Add a splash of hot sauce to the marinade for a spicy kick.
• Substitute buttermilk with plain yogurt for a tangy twist.

Substitutions

• If fresh herbs aren't available, use 1 teaspoon each of dried thyme, rosemary, and parsley.
• For a dairy-free option, use a vinegar-based brine instead of buttermilk.

Pairings

• Roasted potatoes
• Steamed asparagus
• Creamed corn

Nutrition

Tips

• For extra crispy skin, broil for 2-3 minutes at the end of roasting, watching closely to avoid burning.
• Use kitchen twine to tie up larger pieces if desired for even cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with roasted vegetables and a fresh green salad.
• Pair with mashed potatoes for a hearty meal.

FAQ