Day 1 in Mendocino, and recipe for Roasted Buttermilk Marinated Chicken

So after that fabulous breakfast of Lemon Ricotta Pancake, The Boy and I went for a walk with the dogs on the Mendocino Headlands Trail. Beautiful views. Gorgeous, varied coastline. We need to walk some more of it. But little dogs with little legs can't go too far all at once.

After we dropped the dogs back at the house, we headed in a few blocks to find a restaurant for lunch. It was after 2:00 p.m. so a lot of the places had already closed their doors. But Mendocino Cafe was packed! I forgot to take pictures of our yummy plates. The Boy ordered a Thai Burrito with rock shrimp. I had a crab cake sandwich with a green salad and Gorgonzola cheese dressing. Scrumptious, all of it.

From there we walked around the corner to Mendocino Chocolates and picked up some dessert. I did not forget to get a pic of those.

What can be more decadent than chocolate in a hot tub in the afternoon?

After a lovely afternoon nap, I made Roasted Buttermilk Marinated Chicken Quarters. Very simple and delicious.

Roasted Buttermilk Marinated Chicken Quarters

Ingredients

1 cup buttermilk

2 chicken quarters (we like dark meat so we had thigh and leg 

                    quarters)

Salt and pepper to taste

(That's it! What could be easier)

Marinate the chicken in the buttermilk in the frig overnight. 

Preheat the oven to 425.

Take the chicken out of the buttermilk. Shake off any extra. (Throw the remaining buttermilk away. Do not use it for anything.) Season both sides of the chicken with salt and pepper. I would think you could add other seasoning you like, but here my spice options are limited. Place in a baking dish and bake for 35-45 minutes.
Done!