Another cool and wet weekend ahead of us. By dinnertime, the wind was really blustering. We had put away our grill so I had to pull out our electric grill and set it up to grill our vegetables for dinner. It was delicious - a real Fall meal. The chicken was so tender - and the recipe so simple - I loved the buttermilk, lemon and dill marinade. Yum.
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
1. 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).
2. 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.
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