Oven-Roasted Buttermilk Chicken
A whole chicken soaked in a seasoned buttermilk marinade, then roasted until golden and incredibly tender.
- Prep15 min
- Cook1h 30m
- Total13h 45m
- DifficultyMedium
- Servings6
This recipe transforms a simple whole chicken into a juicy, flavorful centerpiece. The buttermilk marinade, infused with garlic and fresh herbs, tenderizes the meat and helps create a beautifully browned, crispy skin.
Perfect for a Sunday dinner or a special occasion, this roast chicken is surprisingly easy to prepare. Just a little planning ahead for the marinade time, and you'll be rewarded with a succulent, crowd-pleasing dish.
Ingredients
Servings
Converted amounts are rounded.
Method
- Remove the neck and any giblets from the chicken cavity. You can freeze them for later use or discard them.
- Place a large resealable freezer bag in a large bowl. Put the chicken inside the bag, with the breast side facing the bottom of the bag and the legs toward the opening.
- In a mixing bowl, whisk together the buttermilk, salt, pepper, garlic, rosemary, and thyme for about 30 seconds.
- Pour the marinade over the chicken, making sure to also pour some into the cavity.
- Seal the bag, pressing out as much air as possible. Massage the marinade over the chicken to coat it evenly.
- Refrigerate and let marinate for at least 12 hours and up to 24 hours. If possible, turn the chicken halfway through; if not, marinate it breast side down.
- When ready to roast, preheat the oven to 400°F.
- Remove the chicken from the marinade, pouring out any liquid from the cavity, and scrape off the excess buttermilk mixture.
- Place the chicken in a 12-inch cast iron skillet or a small roasting pan. Tuck the wings underneath the chicken. Optionally, truss the legs together with kitchen twine.
- Have a sheet of foil ready to tent the chicken if it browns too quickly. Depending on your oven, you may need to tent it after 30 to 45 minutes of roasting.
- Roast the chicken in the center of the oven for 40 minutes. Then rotate the pan to the opposite side for even browning. Continue roasting until the thigh registers 175°F and the breast registers 160°F in the thickest parts, about 30 to 45 minutes more.
- Transfer the chicken to a cutting board and let it rest for 15 minutes before carving. Sprinkle with a little salt after carving, if desired.
💡 Tips
- For best results, use a free-range or organic chicken.
- If you don't have a cast iron skillet, a small roasting pan works just as well.
- Letting the chicken rest before carving helps retain its juices.
Inspired by a recipe from Cooking Classy