Katja Sherlock of @NYC made this light and healthy summer dinner using summer peaches on top of buttermilk-roasted chicken. And you can take the leftovers for lunch at work the next day!

 

What You’ll Need: 
Buttermilk Roasted Chicken
4-5 pounds whole chicken, cut up
2 cups buttermilk
1 medium onion, pureed
1/4 cup plus 2 tablespoons olive oil
1 tablespoon honey
1 teaspoon black pepper
2 teaspoon salt
1 tablespoon fresh thyme leaves

Stone Fruit Salad
1-2 peaches
1-2 nectarines
5 ounces salad greens, such as baby arugula or baby spinach
4 ounces feta cheese
1 tablespoon fresh parsley

Salad Dressing
3 tablespoons olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
1/4 teaspoon salt

What to Do:
Start by marinading the chicken: Peel and puree the onion using a grater or food processor. Mix the pureed onion, buttermilk, olive oil, honey, pepper, salt and thyme in a bowl with a whisk.

Put chicken into a large freezer bag or glass bowl and add the marinade. If you use a bowl make sure all chicken pieces are covered with the marinade. Seal the bowl with a lid or cling wrap. Refrigerate for at least 6-8 hours but ideally over night.

Preheat oven to 400 ̊F to bake the chicken.

Line a baking sheet with parchment paper. Drip off the excess marinade of the chicken pieces and line the chicken parts skin side up on the baking sheet. Drizzle with 2 tablespoons of olive oil.

Bake the chicken for at least 45 minutes, then reduce temperature to 350 ̊F and bake for another 15 minutes. The chicken is done when juices run clear when pierced.

While the chicken is in the oven, prepare the salad: Wash and pad dry salad greens. Add olive oil, lime juice, honey and salt to a mixing bowl and whisk.

Core the stone fruit and cut into slices. Mix the greens with half of the salad dressing, and coat the fruit with the other half of the dressing. Set the fruit on top of the greens and sprinkle with feta cheese and some parsley.

Top with chicken and serve.