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    Buttermilk Roast Chicken

    clock-icon570 minutes
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    Pixicook editorial team

    Tender and flavorful roast chicken marinated in buttermilk, garlic, rosemary, and honey.

    Ingredients for Buttermilk Roast Chicken

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Chicken, whole

    0 lb

    Substitute chevron-down

    Buttermilk

    cups

    Substitute chevron-down

    Vegetable Oil

    cups

    Substitute chevron-down

    Garlic, lightly crushed

    cloves

    Substitute chevron-down

    Black Peppercorns, crushed

    tablespoons

    Substitute chevron-down

    Maldon Sea Salt

    tablespoons

    Substitute chevron-down

    Rosemary Leaves, roughly chopped

    tablespoons

    Substitute chevron-down

    Honey

    tablespoons

    Substitute chevron-down

    How to Make Buttermilk Roast Chicken

    1. Butterfly the Chicken

    Place the chicken breast side down on a sturdy cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Turn the chicken over and press down firmly to flatten it.

    2. Prepare the Marinade

    In a large freezer bag, combine the buttermilk, 1/4 cup of vegetable oil, crushed garlic, black peppercorns, sea salt, chopped rosemary, and honey. Place the butterflied chicken into the bag, making sure it is well-coated with the marinade. Seal the bag securely, pressing out as much air as possible, and refrigerate it. Let the chicken marinate overnight or up to two days.

    3. Preheat the Oven

    Preheat your oven to 400 degrees Fahrenheit.

    4. Prepare for Roasting

    Take the chicken out of the marinade and let any excess drip off over a rack. Line a roasting pan with foil for easy cleanup, and place the chicken in the pan, skin side up. Drizzle the chicken with the remaining 2 tablespoons of vegetable oil.

    5. Roast the Chicken

    Roast the chicken in the preheated oven for 45 minutes. Then, reduce the oven temperature to 325 degrees Fahrenheit and continue roasting for about 20 more minutes, or until the chicken is well browned and the juices run clear when pierced with a fork.

    6. Rest and Serve

    Transfer the chicken to a carving board and let it rest for 10 minutes before cutting. Carve the chicken into portions and serve, drizzling with the flavorful pan juices.

    Variations

    Buttermilk Herb Chicken Thighs

    Use chicken thighs and pan-sear then finish in the oven for a quicker, yet still crispy option.

    Grilled Buttermilk Herb Chicken

    Instead of roasting, take the marinated chicken to the grill for a smoky flavor.

    Crispy Buttermilk Herb Turkey

    Ideal for a Thanksgiving twist, using a turkey breast or a smaller whole turkey.

    Lemon-Garlic Buttermilk Roast Chicken

    Incorporate lemon zest and minced garlic into the marinade for a zesty punch.

    Spicy Buttermilk Roast Chicken

    Add cayenne pepper, paprika, and chili flakes to the marinade for a kick.

    Pitfalls and tips

    Internal Temperature

    Use an instant-read thermometer to ensure the thigh's thickest part reaches 165°F without overcooking.

    Resting

    Rest the chicken for at least 15 minutes after roasting to let juices redistribute for a moist and flavorful result.

    Brining Time

    Give your chicken enough time to brine in the buttermilk mixture for at least 12 hours, or ideally 24 hours, for tender and flavorful meat.

    Oven Temperature

    Start with a high-heat oven (425-450°F) for 15-20 minutes, then reduce to 350°F to finish cooking for crispy skin and uniform doneness.

    Pat Dry Skin

    Thoroughly pat the chicken skin dry with paper towels before roasting for optimal crispiness.


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