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Whether it’s a weeknight or Sunday night before a workweek, this buttermilk-baked chicken has your back.
Ready with 5 minutes of prep and just 35 minutes in the oven, using simple ingredients!
Combine milk with lemon juice. Stir the milk and lemon juice together in a measuring cup.
Let stand at room temperature for 10 minutes. It will be a bit thickened and you will see small curdled bits.
In a bag, add peeled garlic, maple syrup, salt, cumin, black pepper, and olive oil.
Use your hand to crush the garlic. Add in the buttermilk and then the chicken. Marinate overnight.
Heat oven to 375°. Arrange the breasts in your prepared baking pan, coat with olive oil.
Turn the breasts over, sprinkle with black pepper, cayenne, along with onion powder and garlic powder.
Roast for 30 minutes. Remove and drizzle more olive oil on the breasts and roast for an additional 5-10 minutes. Enjoy!