Buttermilk Roasted Chicken (Printable)
Tender juicy chicken marinated in tangy buttermilk with herbs, oven-roasted to golden perfection.
# 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
# Directions:
01 - In a large bowl, whisk together buttermilk, olive oil, garlic, salt, pepper, smoked paprika, thyme, oregano, cayenne, and lemon zest until thoroughly combined.
02 - Add chicken pieces to the marinade, turning to coat each piece completely. Cover bowl and refrigerate for at least 8 hours or overnight for optimal 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 marinade, allowing excess to drip off. Arrange pieces skin-side up on the prepared wire rack. Discard used marinade.
05 - Brush chicken pieces lightly with olive oil and sprinkle with additional freshly ground black pepper.
06 - Roast for 40–45 minutes until chicken develops golden-brown, crispy skin and juices run clear. Internal temperature should reach 165°F when tested with a meat thermometer.
07 - Let chicken rest for 5 minutes before serving. Garnish with chopped fresh parsley and accompany with lemon wedges.
# Expert Advice:
01 -
- The buttermilk creates impossibly juicy meat that falls off the bone while the skin gets perfectly crispy
- Overnight marinating means most of the work happens while you sleep, leaving just roasting on dinner day
02 -
- Pat the chicken skin dry before roasting if you want extra crispy results, though the natural skin usually crisps up beautifully on its own
- Use a wire rack for roasting to ensure air circulates underneath the chicken, preventing soggy skin from pooling juices
03 -
- Set the chicken out at room temperature for 30 minutes before roasting for more even cooking
- Save the backbone from cutting the chicken to make a quick stock for soups later