Buttermilk Roasted Chicken (Printable)
Golden, tender chicken marinated in tangy buttermilk with herbs and roasted to 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
# How To Make It:
01 - Whisk together buttermilk, olive oil, minced garlic, kosher salt, black pepper, smoked paprika, dried thyme, dried oregano, cayenne pepper, and lemon zest in a large bowl until fully combined.
02 - Submerge chicken pieces in the marinade, turning to coat thoroughly. Cover and refrigerate for 8 hours or overnight to tenderize and infuse flavors.
03 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil and position 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 black pepper.
06 - Roast for 40–45 minutes until skin is golden brown and juices run clear, reaching an internal temperature of 165°F.
07 - Let chicken rest for 5 minutes before serving. Garnish with chopped fresh parsley and accompany with lemon wedges.
# Expert Tips:
01 -
- The buttermilk marinade works like magic to break down proteins, leaving you with the most tender meat imaginable
- This recipe creates that irresistible crispy skin while keeping the juicy inside intact
02 -
- Never skip the resting time after roasting, or all those juices will end up on your cutting board instead of in the meat
- A wire rack is nonnegotiable here, it lets air circulate underneath so the skin crisps evenly on all sides
03 -
- Pat the chicken completely dry before roasting if you want the crispiest skin possible
- Let the chicken come to room temperature for about 20 minutes before it goes into the oven