Buttermilk Roast Chicken

By jargrr

Ingredients

• 3 1/2 pounds bone-in, skin-on chicken pieces
• 2 cups buttermilk
• Zest of 1 lemon
• 2 tablespoons chopped fresh dill
• Coarse salt and pepper

Preparation

Step 1

In a large bowl, combine chicken, buttermilk, zest, dill, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Cover and refrigerate 8 hours (or up to 24 hours).

Preheat oven to 450 degrees. Remove chicken from marinade and pat dry. Roast chicken on a rimmed baking sheet until cooked through, about 25 minutes.