Buttermilk Roasted Chicken | Everyday Food with Sarah Carey





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Published on Oct 9, 2012

Buttermilk's not just for pancakes and salad dressings. This tangy magic ingredient has great tenderizing properties, which makes it perfect for marinating chicken. And today I'll show you how to make a super-simple, super-delicious marinade for one whole chicken, cut into parts. It's so easy, you can take five minutes to put it together in the morning, let the chicken marinate all day (refrigerated, of course), then toss it in the oven to roast when you get home. That's about as close to instant dinner as you can get!

Sarah's Tip of the Day:
I'll show you one small thing you need to do before putting the chicken into the oven. It ensures that the marinade won't burn, and it helps with cleanup. And, if you're wondering what to do with that extra buttermilk, check out our fabulous ideas for cooking with buttermilk from the October issue:

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Recipe Ingredients:
one whole chicken, cut into partsĀ 
2 cups buttermilk
fresh dill
lemon zest

Get the Full Recipe: http://www.marthastewart.com/945239/b...

Nutritional Info:
Per serv (serves 4): 468 cal; 26 g fat; 53 g protein; 3 g carb; 0 g fiber

More Chicken Recipes: http://full.sc/P91FR1


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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Buttermilk Roasted Chicken | Everyday Food with Sarah Carey


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