Buttermilk Bay Chicken
- Ready In:
- 12hrs 30mins
- Place the chicken pieces into a large plastic freezer bag and add the buttermilk and vegetable oil.
- Add the lightly crushed garlic cloves to the bag along with the crushed peppercorns and salt.
- Sprinkle in the bay seasoning and add the maple syrup, then gently squeeze the bag to mix the marinade ingredients together and coat the chicken.
- Seal the bag and leave the chicken to marinate in the fridge, ideally overnight, or out of the fridge for at least 30 minutes and up to two hours.
- Preheat the oven to 425 degrees.
- Take the chicken pieces out of the bag, shaking off the excess marinade, and arrange them in a roasting tin lined with foil
- Drizzle over a little oil, then transfer to the oven and roast for about 30 minutes, or until golden-brown and completely cooked through.
Questions & Replies
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Didn't have any maple syrup, but I don't know if we missed it. Used boneless, skinless chicken breasts and was surprised at how moist the chicken was. Only got to marinade it a few hours. Next time I'll plan better and put it together the night before. Thanks for sharing this easy and delicious recipe.
Good! Used 6 skinless boneless chicken breasts and marinated overnight. The buttermilk marinade adds flavor and kept even the white meat I used moist and tender after baking. Didn't find this too spicy, in fact, it was pretty mild. Would be a great choice for grilling, too. Served with mashed potatoes, roasted carrots, and a green salad. Thanks for sharing the recipe!