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BUTTERMILK ROASTED CHICKEN

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INGRÉDIÉNTS
  • 6 Chickén Bréast Halvés Boné In
  • 3 Cups Buttérmilk Wéll Shakén
  • 3/4 Cup-Dividéd Végétablé Oil
  • 4 Garlic Clovés Crushéd
  • 1 1/2 Tabléspoons Salt
  • 1 Téaspoon Black Péppér
  • 2 Tabléspoons Frésh Rosémary Choppéd
  • 2 Tabléspoons Honéy
  • 3 Tabléspoons Frésh Parsléy Choppéd (Optional)

INSTRUCTIONS
  1. In a bowl, mix togéthér buttérmilk, 1/2 cup végétablé oil, garlic, salt, péppér, rosémary, and honéy until salt is dissolvéd.
  2. Dividé thé chickén piécés into 2- 1-gallon ziplock bags. Pour half of thé buttérmilk mixturé in éach bag. Préss out as much air as possiblé and séal bags.  Placé on a rimméd dish or platé in casé bag léaks. Réfrigératé ovérnight or préférably for 2 days. Flip bag halfway through marinating timé.
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