Although I’ve used buttermilk marinade for many years (or plain yogurt), I decided to share the recipe at this link ⤵️ https://www.saltfatacidheat.com/buttermilkmarinated-roast-chicken ⬅️ mostly because I’ve always done the same roast chicken with potatoes, carrots and onions; this time I am doing the chicken with Brussel sprouts, butternut squash and onions. NEXT time (below) I’ll do the usual 😉 Okay…really…because I don’t measure, time, etc..so here’s a recipe that can be followed 🤣 Besides, I LIKE Samin Nosrat, who is a cook, teacher, and author of the James Beard Award-winning New York Times Bestseller ➡️ Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. As a matter of fact, I still pause when I’m cooking and note to myself “salt, fat, acid, heat❓️✔️“. Her Netflix documentary called “The Chef’s Table” is very good. Though I don’t recommend Netflix, I do recommend looking for that show 😉🤷♀️
I will add too…that I couldn’t resist the fresh, just-picked Minneola oranges in front of me! So I also added juice from one of those oranges to the marinade AND a couple/3 slices with chicken in oven 😜 it turned out as good as I expected 😋 🍊 citrus & herbs optional 🍋🍈
Just2note 