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Roast Chicken 27

Make Roast Chicken 27 at home with Buttermilk, Bread Crumbs, Salt, All Purpose Flour, and Fresh Lemon Juice. Keep it handy for the next time you cook it.

Ingredients

• 2 cup
• 2 cup
• 2 1/2 tsp
• 1 cup
• 1 tsp
• 1 tsp

Method (preview)

1. 1

   Place the buttermilk in a large, shallow dish.

2. 2

   Add the chicken pieces and turn to coat.

3. 3

   Cover and let stand for 1 hour.

4. 4

   In a shallow dish, combine the bread crumbs, rosemary, thyme, parsley, 1 1/2 teaspoons of salt and pepper to taste.

5. 5

   Preheat oven to 400 degrees.

6. 6

   Spray 2 baking sheets lightly with the olive oil.

7. 7

   Remove the chicken from the buttermilk and coat each piece with flour.

8. 8

   Place the chicken on the baking sheets, spacing pieces as far apart as possible.

9. 9

   Bake until the chicken is cooked through and the crust is crisp, about 45 minutes.

10. 10

    In a large saucepan heated over medium heat, toss the watercress until just wilted.

11. 11

    Add the lemon juice, olive oil, remaining salt and pepper to taste.

12. 12

    Divide the chicken and the watercress among 4 plates and serve immediately.