- 2 pounds skin-on chicken thighs and/or legs
- 2 cups cultured buttermilk
- 1/4 cup plus 2 tablespoons olive oil
- 2 garlic cloves, roughly minced
- 2 tablespoons roughly chopped fresh rosemary leaves
- 2 tablespoons roughly chopped fresh oregano
- 1 tablespoon sorghum
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- 1/2 cup roughly chopped fresh parsley
BUTTERMILK ROASTED CHICKEN DIRECTIONS:
Place the chicken in a large sealable freezer bag. Add the buttermilk, 1//4 cup of the oil, and the garlic, herbs, sorghum, salt, and pepper. Seal the bag and refrigerate overnight.
When you’re ready to cook the chicken, preheat the oven to 400°.
Remove the chicken from the marinade and shake off any excess. Drizzle the bottom of an oven-safe roasting pan or cast-iron skillet with the remaining 2 tablespoons oil and arrange the chicken around the pan.
Roast the chicken, uncovered, for 30 minutes at 400°. Turn the heat down to 325° and continue roasting until the chicken is well browned and juices run clear when the chicken is pierced through the thickest part of the meat (about 20 more minutes).
When the chicken is done, take it out of the oven and let it rest out of the pan for 10 minutes before serving. For serving, drizzle the pan juices and juice from the lime over the chicken and scatter chopped parsley on top.