Dinner

Buttermilk Roast Chicken is for Dinner.

Buttermilk Roast Chicken takes several minutes to prepare.

Buttermilk Roast Chicken takes several minutes to cook.

Buttermilk Roast Chicken makes 6 servings.

The ingredients for Buttermilk Roast Chicken are:

12 chicken drumsticks, skin removed
2 cups fat free buttermilk
1/4 cup canola oil
2 cloves garlic, crushed (skins removed)
1 Tbsp crushed peppercorns
1 Tbsp sea salt
1 tsp ground cumin
1 Tbsp Vermont sugar free maple flavored pancake syrup

Here is how you make Buttermilk Roast Chicken:

Place chicken drumsticks in a large freezer bag, Add buttermilk and 1/4 cup of oil.Add the crushed garlic cloves to the bag with the crushed peppercorns and salt.Sprinkle in the cumin and add the maple flavored syrup. Squish everything around in the freezer bag together to mix and marinate and coat the chicken.Marinate in fridge overnight or a minimum of 30 minutes out of the fridge.Preheat oven to 425?F. Take the chicken pieces out of the bag shaking off the excess marinade. Arrange chicken in a roasting pan lined with foil.Drizzle over the remaining 2 Tbsp of oil; then roast for 30 minutes or until brown and cooked through.Serving Size: Makes 6 servings (2 drumsticks each)Number of Servings: 6Recipe submitted by SparkPeople user KAYLEIGH0399.

The nutritional information for Buttermilk Roast Chicken is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 305.3

• Total Fat: 18.1 g
• Cholesterol: 97.2 mg
• Sodium: 1,375.8 mg
• Total Carbs: 5.3 g
• Dietary Fiber: 0.3 g
• Protein: 28.5 g