Prep Time: 20 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 40 mins | Yield: 4 Servings
This recipe has always been a part of our family for a very long time. Meals are not complete without this on the dining table! Here you go, friends, the recipe of our family. I have listed all the things you will be needing so you just have to follow them step by step and you are good to go! Have a wonderful day, everyone, and I hope you all love and appreciate this recipe today. Enjoy!
Ingredients:
2 c Buttermilk or Buttermilk Substitute
1 4-lb. Chicken Whole or Skin-On Pieces
1/4 c Penzeys Dry Rub ‘BBQ 3000’
1/4 c Chopped Fresh Rosemary
3 tbsp salt
1 tbsp black pepper
Directions:
1. Use kitchen twine to tie the chicken, especially the wings and thighs.
2. Place it into a large resealable bag.
3. In a mixing bowl, add all the ingredients and stir until well blended.
4. Pour the mixture inside the bag with the whole chicken.
5. Seal the bag, then place it inside the fridge and let the chicken marinate for 4 hours to one day.
6. Prepare the oven and preheat to 190 degrees C or 375 degrees F.
7. Remove the chicken from the bag into a large colander to drain.
8. Brush the whole chicken with the rest of the buttermilk and more rosemary.
9. Lay the chicken into a roasting pan.
10. Place it inside the preheated oven and roast for about 20 minutes.
11. Rotate the pan and roast the chicken for 20 more minutes or until done.
12. Remove from the oven, then brush it with olive oil.
13. Cover the chicken with aluminium foil and allow it to sit at room temperature for at least 10 minutes.
14. Serve and enjoy!
Nutrition Facts:
Calories 474 | Calories from Fat 297 | Fat 33g51% | Saturated Fat 9g56% | Cholesterol 163mg54% | Sodium 1897mg82% | Potassium 443mg13% | Carbohydrates 1g0% | Fiber 1g4% | Sugar 1g1% | Protein 41g82% | Vitamin A 354IU7% | Vitamin C 4mg5% | Calcium 36mg4% | Iron 2mg11%
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