Buttermilk lends a tanginess to chicken and tenderizes it, which will add to the moistness. Adding fresh herbs to the buttermilk will help infuse a little extra flavor into the flesh.
- Place the chicken in a freezer bag and pour 1 quart buttermilk over it, covering all parts. Seal and place in baking dish in the refrigerator for 4 hours, turning every hour.
- Preheat oven to 425 degrees. Drain buttermilk and discard.
- Mix the rest of the ingredients together. Place the chicken in a cast iron skillet. Paint with oil and herb mixture.
- Place in preheated oven for 45 minutes−1 hour, or until juices run clear. Remove from oven and allow to rest 15 minutes before cutting.
Herbs are a staple in our summertime recipes–like the Buttermilk Roasted Chicken. I grow lots of rosemary, thyme, fennel, chives and oregano in the Home Garden for cooking and for floral design.
If you consider yourself to be a brown thumb, plant herbs first to boost your confidence. They require a little neglect, little water and most love lots of sunshine!!
Happy Gardening and Cooking.
PS. Doing my best to post more here on the blog. There is a sign up box to have my posts delivered directly to your Inbox. see you.