Buttermilk Roasted Chicken (Printable)
Tender juicy chicken marinated in tangy buttermilk with herbs, roasted to golden perfection for a memorable meal.
# Ingredient List:
→ 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 (optional)
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 (optional)
15 - Lemon wedges, for serving
# Steps:
01 - Whisk together buttermilk, olive oil, garlic, salt, pepper, smoked paprika, thyme, oregano, cayenne (if using), and lemon zest in a large bowl until fully combined.
02 - Add chicken pieces to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 8 hours or overnight for optimal flavor development.
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. Discard used marinade. Arrange pieces skin-side up on the wire rack.
05 - Brush chicken lightly with olive oil and sprinkle with additional black pepper. Roast for 40–45 minutes until golden brown and juices run clear, reaching an internal temperature of 165°F.
06 - Let chicken rest for 5 minutes to allow juices to redistribute. Garnish with fresh parsley and serve with lemon wedges.
# Expert Advice:
01 -
- The buttermilk works like a tenderizer, making the meat incredibly juicy while keeping the skin crispy
- Most of the work happens overnight, so dinner feels effortless when it's time to cook
02 -
- Skip the wire rack and your chicken will steam in its own juices, leaving the skin flabby and pale
- Pat the marinade off lightly before oiling the pieces too much dairy on the surface prevents proper crisping
03 -
- Take the chicken out of the refrigerator 30 minutes before roasting for more even cooking
- Room temperature marinade penetrates better than cold, so let it sit out briefly before adding the chicken