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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