Sheet pan style meals are perfect for summer grilling or winter oven roasting. Slightly acidic Buttermilk helps to tenderize the chicken. The rosemary, pepper and sweet honey play an important tole in flavouring the chicken so there isn’t much left for you to do.
Buttermilk Marinated Chicken
Cut up a chicken or buy pieces and simply marinate for 8 – 12 hours. We don’t count carbs because the marinade is discarded.
Use any vegetables you have depending on the season.Make sure to use Maldon salt or some other sea salt. If using table salt cut the amount in half. The type of salt really does make a difference.
Ingredients
- 3- pound chicken cut up back discarded or 8 chicken pieces
- 2 cups buttermilk
- 1 clove garlic whole, not minced
- 1 TBSP peppercorns roughly crushed
- 1 TBSP Maldon Salt
- 2 TBSP rosemary roughly chopped
- 2 TBSP honey
Instructions
- Pre heat oven or grill to 400.
- Line a large baking sheet with aluminum foil.
- Place marinated chicken on a rack and let some of the buttermilk drip off (about 10 minutes). Discard remaining marinade.
- Roast or grill approximately 30 minutes depending on the size and type of chicken pieces you have.
- Add vegetables, starting with ones that take longer to cook such as potatoes, onions, and root vegetables like carrots. Finish with any you prefer el dente.
- Total cooking time will be approximately 45 – 60 minutes.
