Buttermilk chicken with sautéed veggies!

What you need :

250 gms boneless chicken
Buttermilk 1 large cup (creamy not runny)
Freshly ground pepper 1 tsp
Chilli flakes 1 and 1/2 tsp
Cumin powder 1/2 tsp
Honey 1 tbsp
Crushed garlic 5-6 cloves
Mixed herbs 1 tsp
Lime juice 1/2 a lime 
Some vegetable oil/ olive oil
Salt

Cream 2 tbsp. (to sauté veggies)

Marinade the chicken over night with buttermilk, pepper, chilli flakes, cumin powder, honey, crushed garlic,
mixed herbs, lime juice, some vegetable oil and salt. I would suggest tasting the marinade yourself to get a
good balance of flavors. 

Preheat the oven to 220 deg Celsius. Take the chicken pieces out of the bag shaking off the excess marinade,
and then arrange them in a roasting tin lined with foil.
Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown,
even scorched in parts, and juicily cooked through.

Sauté the veggies (i used boiled peas and mushrooms) in the left over marinade (reduce it on high flame) and a little cream or you can simply sauté in some Pepper, salt. And we are done : )