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.
Add buttermilk and chicken. Seal the bag and mash everything around. Leave the chicken marinating in the refrigerator overnight.
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.
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!
Serve and enjoy! For exact measurements, recipe tips, and more, visit the post!
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