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Grilled chicken with lemon basil pasta from the Pioneer Woman. Nothing else needs said here. Sounds fabulous!
Buttermilk Roasted Chicken | Adapted barely from Deb Perelman's Smitten Kitchen, the original version by Nigella Lawson can be found here. | The timer's beep would be the cue for me to step into the shower before Vijay would come through the front door from work, beaming and telling me how he could smell something fantastic all the way from the next block. | From: pickyin.blogspot.com
Martha Stewart's Buttermilk Roast Chicken: 3 1/2 lbs bone-in, skin-on chicken pieces, 2 c buttermilk, zest of 1 lemon, 2 T chopped fresh dill, coarse salt and pepper. (We made it w/bone-in, skin-on ckn, and liked the marinade/flavor, but we'll make it with skinless, boneless breasts next time. Not a fan of picking around skin and bones to get to eat! Yuck!)