In a large bowl, combine chicken, buttermilk, zest, dill, 1 1/2 teaspoons salt and 1 teaspoon pepper. Cover and refrigerate 8 hours (or up to 24 hours).
Preheat oven to 450F.
Remove chicken from marinade and pat dry. Roast chicken on a rimmed baking sheet until cooked through, about 25 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (547g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 10 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 4.9mg||2 %|
|Sodium 129.6mg||4 %|
|Potassium 226.2mg||6 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 7.5g|
|Protein 4.4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 55
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