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Before you jump to Butter milk roast chicken w/field greens recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is now a lot more popular than it used to be and rightfully so. The overall economy is impacted by the number of men and women who are dealing with diseases such as high blood pressure, which is directly associated with poor eating habits. There are more and more efforts to try to get people to adopt a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. A lot of people typically assume that healthy diets require much work and will significantly alter how they live and eat. In reality, though, merely making a few modest changes can positively affect daily eating habits.
The first change to make is to pay more attention to what you buy when you do your food shopping since it is likely that you tend to pick up many of the things without thinking. For example, did you ever think to check how much sugar and salt are in your favorite cereal? Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to improve the flavor and now you have a breakfast that can be a normal part of your new healthy diet.
To sum up, it is easy to start making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to butter milk roast chicken w/field greens recipe. To make butter milk roast chicken w/field greens you only need 7 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Butter milk roast chicken w/field greens:
- Prepare 1 whole chicken
- Provide 2 cups butter milk
- Prepare 1/2 cup oil
- Prepare 4 garlic cloves crushed
- You need 1 1/2 tsp whole pepper corns
- Get 2 tbsp salt
- Take 2 tbsp each honey, rosemary chopped and parsley
Steps to make Butter milk roast chicken w/field greens:
- In a large large bowl, mix together buttermilk, garlic, honey, rosemary, oil, salt, pepper, now add chicken pieces, make sure they are well coated, pour everything into a ziplock bag and refrigerate until ready to use, can keep for you to 2-3 days.
- Preheat oven to 210 degrees Celsius, line a baking tray with aluminium wrap, remove chicken from marinate and place on the tray, wrap and roast for about 45 minutes, turn temperature to 180 degrees celsius, uncover, continue to cook for 20 minutes leave chicken in the oven without opening the oven for around 10 minutes, remove, let it cool slightly and serve with yoghurt sauce
- For yogurt sauce mix 200 ml of plain yogurt with 1tsp each of honey, crushed garlic and horse radish
- 1 portion, field greens, handful baby tomatoes halved, mix together drizzle yogurt sauce and serve with roast
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