Roasted buttermilk chicken breasts

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Issue: 2019-06-19, Sydney Keddy

Marinate chicken breasts

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Issue: 2019-06-19, Sydney Keddy

Peel and quarter carrots

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Issue: 2019-06-19, Sydney Keddy

Serve with greens and some hot sauce

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Buttermilk is a classic marinade for chicken. It’s especially well-known when used as an element of crispy deep fried chicken. This buttermilk chicken recipe takes a healthier, working weeknight approach. What you end up with is a moist and flavorful chicken breast that’s the perfect top to a fresh, hearty salad or filling to a sandwich.

Serves 4

2 cups buttermilk

4 garlic cloves, finely chopped

1 tsp cracked black pepper

1 tsp sugar1 tsp oregano

2 tsp salt

Pinch of red pepper flakes

4 boneless skinless chicken breasts

3 carrots, quartered lengthwise

Issue: 2019-06-19, Sydney Keddy

Roast the chicken on the carrots

1. Whisk together buttermilk, garlic, black pepper, sugar, oregano, salt and red pepper flakes. Place chicken breasts in the buttermilk mixture. While they are in the mixture, poke them all over with a fork. Make sure the chicken breasts are fully submerged and place in the fridge for at least an hour, up to overnight.

2. Set oven at 400 degrees F. Place the quartered carrots on a roasting sheet, then remove chicken from marinade and place on top of chicken. Roast for 30 minutes or until internal temperature reaches 165 degrees F.