Buttermilk Roasted Chicken (Print version)

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

# Method:

01 - Whisk together buttermilk, olive oil, garlic, salt, pepper, smoked paprika, thyme, oregano, cayenne, and lemon zest in a large bowl until fully combined.
02 - Submerge chicken pieces in the marinade, turning to coat evenly. Cover bowl and refrigerate for 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. Place pieces skin-side up on the wire rack. Discard used marinade.
05 - Brush chicken lightly with olive oil and sprinkle with additional freshly ground black pepper.
06 - Roast for 40–45 minutes until skin is golden brown 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 marinade makes the chicken impossibly tender while infusing it with incredible flavor throughout
  • Its mostly hands-off cooking time, giving you a restaurant-quality result with minimal active effort
  • The crispy, golden skin paired with juicy meat creates that perfect texture combination everyone craves
02 -
  • Patting the skin dry before roasting is essential for achieving that restaurant-quality crispiness everyone loves
  • Using a wire rack elevates the chicken so hot air circulates all around, preventing soggy bottoms and ensuring even cooking
  • The internal temperature is the only reliable way to know when chicken is done, so invest in a good meat thermometer
03 -
  • Let the chicken come to room temperature for about 20 minutes before roasting for more even cooking
  • For extra crispy skin, run the chicken under the broiler for 1 to 2 minutes at the end of cooking, watching closely

Go back