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Buttermilk Roast Chicken Recipe

Buttermilk Roast Chicken Recipe

This juicy buttermilk roast chicken is tender, flavorful, and beautifully golden. The buttermilk marinade makes the chicken incredibly moist and adds a subtle tangy flavor. Perfect for family dinners, weekend meals, or when you want an easy but impressive roast chicken.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
(including marination) 9 hours
Total Time 9 hours 25 minutes
Servings: 6 People
Course: Main Course
Cuisine: American Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken about 3.5–4 lbs
  • 2 cups buttermilk
  • 4 garlic cloves smashed
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil or melted butter
  • 1 lemon cut in half
  • Extra salt for topping

Method
 

  1. Marinate chicken in buttermilk garlic salt pepper paprika and thyme overnight in the refrigerator.
  2. Preheat oven to 425°F (220°C) and remove chicken from marinade letting excess drip off.
  3. Place chicken in a roasting pan and rub olive oil or melted butter over the skin.
  4. Insert lemon halves inside the chicken cavity and sprinkle extra salt on the skin.
  5. Roast chicken for 60–75 minutes until golden brown and fully cooked.
  6. Check that internal temperature reaches 165°F (75°C) in the thickest part.
  7. Let the chicken rest for 10–15 minutes before carving and serving.

Notes

Marinating overnight gives the best flavor and tenderness.
Patting off extra marinade helps the skin turn crispy.
You can roast vegetables like potatoes or carrots in the same pan.
Chicken thighs or drumsticks can be used instead of a whole chicken.
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