Buttermilk Chicken

Easy chicken roast recipe for lazy people like me
This was from Nigella's How to eat book and it's titled; Tenderest chicken. Indeed, buttermilk makes a good meat tenderizer. Just like marinating tandoori chicken with yogurt, this creates a very aromatic and moist chicken roast.
Buttermilk Chicken
Prep time
Cook time
Total time
Recipe type: Quick Dinner
Serves: 2
  • 200g buttermilk
  • 3 cloves garlic, minced
  • 2 tsp Dijon mustard
  • ½ tsp soy sauce
  • 4 pcs chicken drumstick
  • 1 tbsp butter, melted
  • 1 tbsp olive oil
  1. Pour buttermilk into a large bowl and stir in garlic, mustard and soy.
  2. Add the chicken pieces, turning to cover, and then pour the entire content into 2 plastic bags and tie with elastic bands.
  3. Leave in a cool larder for a bout 8 hours – longer if in the fridge as the flavours take longer to steep the colder it is. I marinated it the night before and roasted the chicken for lunch. That would be, about 12 hours apart already.
  4. Remove the chicken from the marinade and wipe totally dry with kitchen towel. Preheat oven to 210 C. Melt butter and stir in olive oil, sprinkle with salt n pepper.
  5. Arrange the chicken, skin side up, on oiled baking trays, brush over with the melted butter and oil, mixed and put into cook.
  6. It’s difficult to say exactly how long it will take, depending on the size of the chicken. For breasts, it’s about 20-25 minutes, and for brown meat portions about 30-40 minutes.



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