Buttermilk Roasted Chicken is a juicy and flavorful dish that is marinated in a spiced buttermilk mixture, resulting in tender meat and crispy skin.
Author:Lorenzo Bonucci
Prep Time:4 hours (plus overnight marination)
Cook Time:1 hour to 1 hour and 15 minutes
Total Time:5 hours and 15 minutes (including marination)
Yield:4 to 6 servings 1x
Category:Main Course
Method:Roasting
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 to 4 pounds whole chicken
2 cups buttermilk
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon olive oil
Fresh herbs (like parsley or thyme) for garnish (optional)
Instructions
In a large bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, salt, black pepper, thyme, and rosemary until well combined.
Place the chicken in a large resealable plastic bag or a shallow dish. Pour the buttermilk mixture over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 425°F (220°C).
Remove the chicken from the marinade and let any excess buttermilk drip off. Discard the marinade.
Place the chicken on a roasting pan or a baking sheet lined with parchment paper. Drizzle the olive oil over the chicken and rub it all over the skin.
Roast the chicken in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Garnish with fresh herbs if desired.
Notes
For a spicier version, add 1 teaspoon of cayenne pepper to the marinade.
For a crispy skin, you can pat the chicken dry with paper towels before applying the olive oil.