Buttermilk Roasted Chicken (Printable version)
Tangy buttermilk-marinated chicken roasted until golden, tender and juicy with crisp skin.
# Ingredient List:
→ Poultry
01 - 1 whole chicken (about 3½–4 lbs), backbone removed and flattened (spatchcocked) or cut into 8 pieces
→ Marinade
02 - 2 cups buttermilk
03 - 2 tbsp olive oil
04 - 4 garlic cloves, minced
05 - 1 tbsp kosher salt
06 - 2 tsp black pepper
07 - 1 tbsp paprika (sweet or smoked)
08 - 2 tsp dried thyme
09 - Zest of 1 lemon
10 - 1 tbsp lemon juice
→ For Roasting
11 - 1 tbsp olive oil (for brushing)
12 - Fresh herbs, for garnish (optional)
# How to Make It:
01 - In a large bowl, whisk together buttermilk, 2 tbsp olive oil, garlic, kosher salt, black pepper, paprika, dried thyme, lemon zest, and lemon juice until well combined.
02 - Place the chicken in a large zip-top bag or a non-reactive container. Pour the marinade over the chicken, ensuring it is completely and evenly coated. Seal tightly and refrigerate for at least 8 hours or overnight for best results.
03 - Remove the chicken from the marinade and allow any excess to drip off. Discard the used marinade. Pat the chicken lightly with paper towels to remove surface moisture, then brush evenly with 1 tbsp olive oil.
04 - Preheat the oven to 425°F. Set the chicken on a wire rack placed over a rimmed baking sheet to allow even air circulation during roasting.
05 - Roast the chicken for 45–60 minutes, or until the skin is deep golden brown and the juices run clear. The internal temperature should reach 165°F in the thickest part of the thigh when measured with a meat thermometer.
06 - Transfer the chicken to a cutting board and let it rest for 10 minutes to allow the juices to redistribute. Carve into serving pieces, garnish with fresh herbs if desired, and serve warm.
# Expert Suggestions:
01 -
- The buttermilk tenderizes every inch of the meat so even the breast stays incredibly juicy, not a dry bite in sight.
- You do almost all the work the night before, so dinner the next day practically cooks itself.
02 -
- Do not skip the full 8 hour marinade, anything less and the meat will not have that fall apart tenderness everyone raves about.
- Patting the chicken dry before roasting is the single step that separates soggy skin from that shatteringly crisp crust you are after.
03 -
- Spatchcocking the chicken is easier than it sounds: just cut along both sides of the backbone with kitchen shears and press it flat like an open book.
- A meat thermometer is your best friend here because visual cues alone can fool you, especially with dark meat pieces that brown faster than the rest.