Buttermilk-Marinated Roast Chicken with Tabbouleh

Another one for the journal:

Chicken: Link

Tabbouleh: Recipe below

Chicken was soooo juicy. I preferred the thigh meat and CC preferred the breast. Perfect combo.  Used a 2.5lb chicken here, good size for 2. Any bigger we would be eating this for >3 meals... 

Also, buttermilk marinated chicken can be used for ANYTHING!!! @.@ It just made the chicken taste so chicken-y (in a good way). There was absolutely no sour buttermilk after taste. 

Also, leftover buttermilk can be made into fattoush (will post later)! Which means you should pair the first chicken meal with some pita too, if you like. 

I had served this meal with a cauliflower salad with pomegranate seeds in addition to this entree, but no pita. With pita, might be a little much? I could skip the cauliflower salad, eat more tabbouleh, and have some pita. Mmmmm.... 

Tabbouleh is worth the effort to chop all the herbs up nicely as well. Parsley doesn't wilt/yellow with lemon so it's a great make ahead dish. It will stay lovely and vibrant. Fine bulgur wheat does not need to be cooked, just a soak will do. 

We made a random spicy yogurt sauce to go with it. Think lemon, salt, pepper, harissa? Memory is failing me. But a flavor profile like that would be good. 

First time inviting CC into the kitchen to cook, went swell. Was cute.

Tabbouleh Recipe: 
4 servings
Pomegranate seeds, when in season, can be added for more zing