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FarmHouse Chef Jamie's Buttermilk Chicken Recipe
2 ­pounds Joyce Farms skin-on chicken thighs and/or legs
2 cups Homeland Creamery buttermilk
¼ cup plus 2 tablespoons Georgia olive oil
2 cloves garlic, roughly minced
1 tablespoon fresh ground black pepper
1 tablespoon sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
2 tablespoons fresh oregano, roughly chopped
1 tablespoon sorghum or honey
½ cup fresh parsley, roughly chopped
1 lime

Place chicken in a large sealable freezer bag. Add buttermilk, 1/4 cup oil, herbs, sorghum and seasonings. Seal the bag and refrigerate overnight.

Heat oven to 400 degrees.

Remove chicken from marinade and shake off excess marinade. Drizzle the bottom of an oven safe roasting pan or cast iron skillet with remaining 2 tablespoons oil and arrange chicken around the pan.

Roast chicken, uncovered, for 30 minutes at 400 degrees. Turn heat down to 325 degrees and continue roasting until well browned and until juices run clear when chicken is pierced through the thickest part of the meat (about 20 more minutes).

When done, take chicken out of the oven and let rest out of pan for 10 minutes before serving. For serving, drizzle pan juices ad juice from the lime over chicken and scatter chopped parsley on top. ** Chicken breasts (bone in, skin-on) can be substituted for this recipe but cut down the cooking time by five minutes for each segment.

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