Buttermilk Chicken With Roasted Veggies By Jake Hoffman
Chopped onions w small amount of olive oil, lite salt and pepper, lite brown sugar
1
2 cups Buttermilk and 1T salt to make the brine. Let it sit overnight in the fridge.
2
425 for 30 minutes
3
Remove from the oven
4
Add carrots, onions and asparagus, light olive oil, some salt, some pepper
5
Reduce oven temperature to 400 and roast another 25 minutes
6
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