Buttermilk Roast Chicken
- 3 1/2 pounds bone-in, skin-on chicken pieces
- 2 cups buttermilk
- Zest of 1 lemon
- 2 tablespoons chopped fresh dill
- Coarse salt and pepper
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 450 degrees. Remove chicken from marinade and pat dry. Roast chicken on a rimmed baking sheet until cooked through, about 25 minutes.
SourceEveryday Food, October 2012