Buttermilk Roast Chicken
by sargentwilliams
Martha Stewart
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INGREDIENTS
- 3 1/2 lbs bone-in, skin-on chicken pieces
- 2 cups Buttermilk
- 1 lemon ; zested
- 2 tablespoon fresh dill ; chopped
- course salt and pepper
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (547g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 55 | ||
| Calories from Fat: 10 (18%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 55
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