Buttermilk Marinated Whole Chicken with Roasted Veggies & Rainbow Potato Medley
Mary’s chickens marinated in buttermilk then roasted to crispy perfection. Served with delicious potatoes and roasted seasonal veggies. This comforting and familiar dish offers high-quality protein, probiotics from the buttermilk marinade, and a medley of fiber, antioxidants, and essential vitamins from the colorful sides.
Buttermilk Marinated Whole Chicken with Roasted Veggies & Rainbow Potato Medley
Ingredients
Whole Mary’s Chicken, Buttermilk, Dijon, Honey, Olive Oil, Salt & Pepper, Potatoes, Basil, Marjoram, Zucchini
Directions
- Preheat your oven to 425. We recommend tossing the uncooked zucchini with olive oil, salt, and any other seasonings you enjoy. Spread out on a lined baking sheet and roast for about 10 minutes, and then turn your oven down to 375. Remove the zucchini and put the chicken and potatoes in. Flip the zucchini and return them to the oven again. Cook everything for 10-20 minutes, until the zucchini is browned and the chicken and potatoes are heated through.
2 Comments
Your chicken breast is the best I’ve ever had -absolutely delicious. Thank you!
Thank you so much for kind words, I’m so glad you enjoyed it! It’s a pleasure to cook for you.
Comments are closed.