Buttermilk Roasted Chicken (Printable)
Tangy buttermilk-marinated chicken roasted until golden and juicy with aromatic herbs.
# What You'll Need:
→ Chicken
01 - 1 whole chicken (3.5–4 lbs), cut into 8 pieces, skin-on, bone-in
→ Marinade
02 - 2 cups buttermilk
03 - 2 tbsp olive oil
04 - 3 cloves garlic, minced
05 - 2 tsp kosher salt
06 - 1 tsp freshly ground black pepper
07 - 1½ tsp smoked paprika
08 - 1 tsp dried thyme
09 - 1 tsp dried oregano
10 - ½ tsp cayenne pepper
11 - Zest of 1 lemon
→ For Roasting
12 - 1 tbsp olive oil
13 - Freshly ground black pepper, to taste
14 - Chopped fresh parsley, for garnish
15 - Lemon wedges, for serving
# How to Cook:
01 - In a large bowl, whisk together buttermilk, olive oil, garlic, salt, pepper, smoked paprika, thyme, oregano, cayenne pepper, and lemon zest until fully combined.
02 - Add the chicken pieces to the marinade, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 8 hours or overnight for maximum flavor penetration.
03 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil and place a wire rack on top.
04 - Remove chicken from the marinade, allowing excess to drip off. Arrange pieces skin-side up on the wire rack. Discard the used marinade.
05 - Brush the chicken lightly with olive oil and sprinkle with additional freshly ground black pepper.
06 - Roast for 40–45 minutes until chicken is golden brown and juices run clear. Internal temperature should reach 165°F when tested with a meat thermometer.
07 - Let the chicken rest for 5 minutes before serving. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
# Expert Advice:
01 -
- The buttermilk works like magic, breaking down proteins for meat that falls off the bone
- You get that golden, crispy skin while keeping the inside incredibly juicy
02 -
- Skip the wire rack and you will end up with soggy skin where the chicken sits in its own juices
- Patting the chicken too dry removes the flavorful marinade, just let excess drip off naturally
03 -
- Take the chicken out of the refrigerator thirty minutes before roasting for more even cooking
- Let your meat thermometer be the judge, visual cues alone can be deceiving with poultry