- 1 whole chicken, cut into pieces
- 1/2 bunch scallions, roughly chopped
- 1 handful fresh cilantro
- 1 handful fresh parsley
- 2 cloves garlic
- Zest and juice of one lemon (or two lines)
- 1/4 cup sherry vinegar
- 1 cup buttermilk
Although I do not fry many things, I but when I do I like marinating chicken in buttermilk before frying it, don’t you? It helps make a nice tender inside.
Instead of frying a chicken this week I decided to roast it. Why not marinate it in buttermilk before roasting it? And why not use my recipe for Spanish green or “verde” sauce. I omitted olive oil and added buttermilk instead. Oh my goodness was it excellent and easy! This time instead of frying I would roast my chicken.
Here’s how easy this recipe is to make:
I removed the skin from the chicken breasts and thighs but left it on the wings and drumsticks. It is totally up to you.
Place your chicken pieces in a large baking dish.
Place scallions, cilantro, parsley, garlic, lemon zest and juice, sherry vinegar and buttermilk into a blender and blend away! What a beautiful green color and, oh, the aroma!
Cover your chicken pieces with half of your marinade, wrap in Clingwrap and place in your refrigerator all day – -the longer the better.
When ready to roast, place your oven rack in the middle of the oven. Place a wire rack into a clean roasting pan. Spray it with a little non-stick cooking spray. Using tongs transfer your chicken onto the rack. Place in a preheated 400 degree oven for one hour or until the chicken reaches 400 degrees in temperature.
Place the rest of your sauce in a serving bowl on the side.