Tuesday, March 12, 2013

Buttermilk Chive Roasted Chicken

I had an unnatural obsession with ranch dressing when I was a kid.


I ate ranch dressing with pretty much everything.  Nary a meal went by that did not include the tangy, herb-laden dressing.


Of course I doused it on the usual suspects - chicken, salads, mozzarella sticks, loaded cheese fries from Outback (thank the Good Lord for the high childhood metabolism).
 
I also used it to drown foods I didn't care for in effort to mask the taste, like field peas, zucchini, Brussels sprouts, and baked potatoes.  I was so strange, and overly picky.  The foodie in me does not recognize, or claim, that child.


The only redeeming part of this peculiar gastronomical obsession is that I only liked homemade ranch dressing.  I could not, and to this day cannot, stomach the bottled stuff.  I have yet to taste a bottled ranch dressing that comes within the ballpark of the flavor of the homemade version.  They all taste forced and unnatural to me. 


I have managed to expand my culinary horizons as an adult, but I still appreciate a really good ranch dressing.  In fact, one of our favorite restaurants makes a homemade buttermilk ranch dressing that is to die for and served as the inspiration behind this chicken.
 
This "recipe" is essentially chicken marinated in homemade buttermilk chive ranch dressing for 24+ hours.  Inevitable win.
 
I roasted the chicken in the oven because it was cold and rainy the night I made it.  However, this chicken would be amazing on the grill too. 


One this is for certain, this recipe would make the childhood me proud of the cook I have become.



Buttermilk Chive Roasted Chicken
Yield: Serves 4
Prep Time: 20 minutes
Marinate Time: Overnight
Cook Time: 35 minutes
Total Time: 55 minutes (excluding marinate time)

Ingredients:
5 chicken legs
5 chicken thighs
2 cups buttermilk
2 tbsp. fresh chives, chopped
2 tsp. garlic powder
2 tsp. fresh dill weed, chopped
2 tsp. fresh parsley, chopped
1 tsp. onion flakes
1 tsp. white vinegar
½ lemon, juice
1 tsp. black pepper
1 tsp. paprika

Directions:
Mix together buttermilk, chives, garlic powder, dill weed, parsley, onion flakes, vinegar, lemon juice, and black pepper in a bowl. Place chicken in a Ziploc bag or a glass bowl and pour buttermilk mix over. Allow chicken to marinate 8 hours or overnight (I actually let mine marinate for 48 hours (not on purpose mind you) but it was amazing). Remove chicken and discard marinade. Preheat oven to 450 degrees. Place chicken in a casserole dish covered in foil and greased. Sprinkle chicken with paprika and salt and pepper to taste. Cook for 30-35 minutes or until internal temperature is 160 degrees.

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