BUTTERMILK BAKED CHICKEN
6 servings | Prep in 5 mins
For the marinade – 2 cups Buttermilk – ¼ cup olive oil plus more for roasting – 2 cloves garlic peeled – ½ tablespoon black pepper – 1 tablespoon sea salt – 1 teaspoon ground cumin – 1 tablespoon maple syrup
For roasting – 6 chicken breasts – 2 tablespoons olive oil – 1 pinch Cayenne pepper – ¾ teaspoon kosher salt – ½ teaspoon onion powder – ¼ teaspoon garlic powder
In a Ziploc bag, add peeled garlic, salt, cumin, black pepper and olive oil. Close the bag and use the heel of your hand to crush the garlic cloves.
1
Add buttermilk and chicken. Seal the bag and mash everything around. Leave the chicken marinating in the refrigerator overnight.
2
Preheat the oven to 375°F. Cover with foil and coat with oil. Take the chicken out of the bag and arrange them in your prepared baking pan.
3
Roast for 30 minutes. Remove from oven and drizzle more olive oil on the breasts and roast again until golden. Remove chicken and serve with mashed potatoes or rice!
4
Serve and enjoy! For exact measurements, recipe tips, and more, visit the post!
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