Dairy-free “Buttermilk” Roast Chicken

This chicken is so good that my little 5 and 6 year old nieces ate 2 thighs each and still wanted more!  They were talking about it the whole meal, and my own family loves it as well. My husband asks me to make this chicken all the time, and it’s pretty much the only meat my 2 year ever actually ASKS for… and devours.

The chicken comes out so tender and moist that you’ll never believe it’s free of all the major allergens (wheat, soy, dairy, eggs, nuts, coconut)!  And although it tastes good anyway, the spices just add an amazing flavor to it!

So, if you’re looking for a way to cook chicken that is simple, but really tasty, give this recipe a try!

 

INGREDIENTS

6 chicken thighs or 4 leg quarters, rinsed and patted dry

2-4 cups of rice milk

4 TBS Smart Balance, melted (or 1/4 cup avocado oil works just as well)

1/4-1/2 cup avocado oil

2 TBS onion powder

1 TBS garlic powder

1 TBS chili powder

2 tsp Old Bay seasoning

1 tsp black pepper

1 tsp sea salt

Extra salt for pre-marinade rub

 

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DIRECTIONS

Once you buy the chicken, rinse it, pat it dry, and rub it down with sea salt to keep it fresh (up to 3 days before cooking).

The morning before cooking for dinner, or the night before cooking for lunch (at least 8 hours prior), place the chicken in a gallon sized ziploc bag.

Pour enough rice milk in the bag to cover the chicken, then add the apple cider vinegar and Smart Balance. Seal the bag and shake to mix the marinade together, squeeze out excess the air, and refrigerate.

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About 1 hour prior to cooking, take the chicken out and let it sit at room temperature.

After 1 hour, preheat your oven to 375 F.  Remove the chicken from the marinade and pat dry with paper towels.

Generously rub the chicken down with avocado oil. Then rub well with the seasoning mix. I rub the seasonings on the skin, underneath the chicken, and I pull up the skin, sprinkle some in between the skin and meat, and rub it in with my finger. If the spices do not mix well with the oil, just add a little bit more oil and dab it on top of the spices to make sure it is nice and moist.

Place on a pan lined with aluminum foil and bake for 35 minutes at 375. After 35 minutes, check the chicken. It should be brown (not black or close to it). Turn the oven up to 400 and cook for another 5-10 minutes, until the chicken is roasted and crispy and the juices by the bone run clear.

 

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Serve with sides of your choice, and enjoy!

 

If you like this recipe, please like, share, and comment.  You can also check out more of my recipes by clicking on the “Recipes” tab on the right hand side of this page.  Thanks for visiting!

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