"Buttermilk" Roast Chicken

"Buttermilk" Roast Chicken

When I started to eliminate dairy from my diet, this got eliminated from my meal plan, it was a sad time. I have made this chicken for years, I even made it for the giant park Easter with both of our families to announce the gender of our youngest. Spoiler alert, it was a second girl, and we immediately got the disappointment comments from our families (PS, don't do that to a pregnant lady, remember a healthy baby is the only thing that matters). The best part of this chicken is that it is so tender and juicy, everyone loves it! So I knew I needed it back in the rotation and I tried to think of how I could still enjoy it without the dairy or sugar.

Enter my favorite non-dairy product, cashew yogurt! It has the thick consistency of buttermilk and I just needed to add some tang, lemon juice. Mixing those two together made the perfect "buttermilk" and I knew I had cracked the code. Sugar is one of those things that once you take out, you find it was totally unnecessary. Much like that extra sprinkle of cheese I used to put on everything, thinking it added flavor, NOPE! I love the ease of this recipe, throw it together in a big bag and pop it into the fridge to infuse with flavor and enjoy the next couple days. My youngest loves the drumstick, getting all cave-girl with eating with her hands. This is the perfect meal for weeknights, impromptu get togethers, or multiplying for a large group. Serve it with a salad or veggies, it is especially delicious alongside my Rainbow Carrots and Potatoes for an easy weeknight dinner or my Layered Picnic Salad for a large group!

"Buttermilk" Roast Chicken

Inspired by Smitten Kitchen

  • 1 3/4 cup cashew yogurt or other dairy free yogurt (make sure it is not thick like Greek Yogurt)
  • 1/4 cup lemon juice
  • 5 cloves garlic, minced
  • 1 Tablespoon salt + more to sprinkle
  • 1 1/2 teaspoon smoked paprika + more to sprinkle
  • 1 1/2 teaspoon cracked black pepper + more to sprinkle
  • 2 1/2 - 3 lbs chicken, bone-in and skin-on. I used breasts and drumsticks

- combine all the marinade in a large storage bag, toss the chicken in, seal, and mix thoroughly. Place in another dish to catch any possible leakage from the bag. Refrigerate at least two hours but I recommend overnight or up to two days.

- Preheat the oven to 425. Cover a baking dish with foil and place the chicken, shaking off additional marinade. Sprinkle with a little salt, pepper, and smoked paprika on each piece of chicken.

- Bake for 35-40 minutes until the internal temperature is 165 and there are some browned, crispy parts of chicken.

As we have already discussed, I prefer to dirty the least amount of things possible so I mix the entire marinade in one large measuring cup.

Rather than having a bunch of lemons in my house, I buy this bottle of juice. Look at that ingredient list: lemon juice; the only thing that should be on it.

Grab your chicken, put it into a large bag, pour the marinade over, seal bag, shake/mix/massage the bag, keep in a bowl or dish, refrigerate for up to two days, pull out and cover baking dish with foil.

I also recommend that every time you open your fridge, give the bag a little love and massage it, that way the marinade moves around and each piece of chicken gets attention.

Pull the chicken out of the bag and give the pieces a little shake, then arrange in the baking dish.

Pull the chicken out of the bag and give the pieces a little shake, then arrange in the baking dish.

This little extra sprinkle adds so much flavor so make sure you don't skip this step!

This little extra sprinkle adds so much flavor so make sure you don't skip this step!

Sloppy Jose' Stuffed Potatoes

Sloppy Jose' Stuffed Potatoes

Layered Picnic Salad

Layered Picnic Salad