Buttermilk Rosemary Chicken

Nigella Lawson is a very entertaining cookbook author and frequent contributor to the food section of the New York Times.  I love to read her stories about the recipes she’s preparing.  This one is a favorite of my husbands.  I love it because everything goes into a plastic bag (no mess) and you bake it on a foil-lined baking sheet (again, no mess).  Buttermilk (despite its name, is low in saturated fat) tenderizes the chicken and the rosemary and garlic infuse a fabulous flavor.  For this post I used chicken drumsticks, which are a little easier than cutting up a whole chicken.  You could use bone-in or boneless chicken breasts as well.  It has to marinate overnight so you’ll have to remember to make it the night before you plan to cook it.  Here’s the recipe for Buttermilk Rosemary Chicken.

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Nutrition Note:  I cut the salt in half without compromising flavor. Using drumsticks instead of breast meat does not significantly increase the fat content.  I would remove the skin before eating but keep it on while roasting, it will keep the meat moist.

 

 

 

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