Smitten’s Kitchen’s Buttermilk Roast Chicken

wpid-IMAG0533.jpgThis was how mine turned out. It marinated for 24 hours and was super juicy. I used large breasts so they needed to cook a good 40-45 minutes, baked in a stone. Used the leftover meat the next day to make chicken fried rice.

The recipe can be found at smittenkitchen.com

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