Photo: Lily Banse
Buttermilk Roasted Chicken with Garlic and Herbs
8 ingredients
4 hr + 30 min
(4 servings)
openrecipes
The longer the chicken marinades in the buttermilk, the more tender and tangy the end result will be. For best results, let it hang out in the marinade overnight in the fridge
Estimated Nutrition (whole recipe, rough)
501
Calories
40g
Protein
25g
Fat
29g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups buttermilk
- 1/4 cup olive oil
- 3 garlic cloves, peeled
- 1 tablespoon maple syrup
- 5-6 leaves fresh sage
- 3-4 sprigs of thyme, leaves removed from stem
- Salt and pepper, to taste
- 1 whole chicken, cut up
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By backtoherroots ·
Recipe sourced from
openrecipes