Go Back
Delicious buttermilk roasted chicken served on a rustic wooden plate

Buttermilk Roasted Chicken

A juicy and flavorful roasted chicken marinated in buttermilk and herbs, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 1 hour 15 minutes
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the marinade
  • 2 cups buttermilk
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 tablespoons fresh herbs (like thyme or rosemary) Use a mixture of your favorite fresh herbs.
Main ingredients
  • 1 whole chicken (about 4-5 lbs) Ensure it's of good quality.
  • 1 tablespoon olive oil For rubbing on the chicken skin.
  • as needed Vegetables for roasting (think: carrots, potatoes, etc.) Choose seasonal vegetables for best flavor.

Method
 

Preparation
  1. In a large bowl, combine the buttermilk, salt, pepper, garlic powder, onion powder, paprika, and fresh herbs.
  2. Place the chicken in the marinade, ensuring it’s well-coated. Cover and refrigerate for at least 4 hours (overnight for maximum flavor!).
  3. Preheat your oven to 425°F (220°C).
Cooking
  1. Remove the chicken from the marinade and discard the marinade.
  2. Pat the chicken dry with paper towels and rub olive oil over the skin for that beautiful golden finish.
  3. Place the chicken in a roasting pan and surround it with your choice of vegetables.
  4. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
  5. Allow the chicken to rest for 10-15 minutes before carving. Serve it up with your favorite sides!

Notes

For best results, marinate the chicken overnight. Consider using a meat thermometer to ensure perfect doneness.