This Buttermilk Roasted Chicken uses only three ingredients which are a whole chicken, salt and buttermilk and is roasted into perfection!

This Buttermilk Roasted Chicken was inspired by SFAH. The buttermilk penetrates through the chicken and tenderizes the meat. Salting the chicken overnight completely brings out so much of the flavor and I am obsessed! This chicken pairs with so many dishes as it has a very neutral flavor.

How to make Buttermilk Roasted Chicken

Start by salting the whole chicken and let it rest for 30 minutes. Place the chicken in a large ziplock bag or large mixing bowl with a lid and pour the buttermilk over it. Marinate the chicken overnight in the refrigerator.

Pull the chicken from the fridge an hour in room temperature before you plan to cook it. Preheat the oven to 425 F with a rack in the center position.

Remove the chicken and place on a roasting pan. I used an aluminum disposable pan from the grocery store and it worked perfectly. You can pat dry some of the buttermilk off the chicken and the pan with a paper towel. Make sure to tie the chicken with the butchers twine before sticking it in the oven.

Slide the pan all the way to the back of the oven so the legs are facing the back left corner of the oven. (Back corners are the hottest parts of the oven). Roast for 20 minutes and then drop the heat down to 400F and cook for another 10 minutes. Rotate the chicken so the legs are facing the right back corner of the oven and cook for another 30 minutes. Turn the oven off and let it rest inside for 10 minutes. The chicken is still cooking even though the oven is off!

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Buttermilk Chicken

Author: Maxine Dubois
Total Time: 1 Day and an Hour
Yield: 4-6 servings 1x

Print Recipe

Description

All you need are three ingredients: a whole chicken, salt and buttermilk. The buttermilk really penetrates through the chicken and softens it up. Salting the chicken overnight completely brings out so much of the flavor and I am obsessed! This chicken pairs with so many dishes as it’ has a very neutral flavor.

Ingredients

Scale

2 Cups of Buttermilk
Whole Chicken, legs tied with butcher thread
Salt

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Instructions

Start by salting the chicken and leave it resting for 30 minutes. Add the buttermilk in a mixing bowl with a lid or a Ziplock bag and leave it marinating overnight in the refrigerator.
Pull the chicken from the fridge an hour before you plan to cook it. Preheat the oven to 425 F with a rack in the center position.
Remove the chicken and place on a roasting pan. I used an aluminum disposable pan from the grocery store and it worked perfectly. You can pat dry some of the buttermilk off the chicken and the pan with a paper towel. Make sure to tie the chicken with the butchers twine before sticking it in the oven.
Slide the pan all the way to the back of the oven so the legs are facing the back left corner of the oven. (Back corners are the hottest parts of the oven). Roast for 20 minutes and then drop the heat down to 400F and cook for another 10 minutes. Rotate the chicken so the legs are facing the right back corner of the oven and cook for another 30 minutes. Turn the oven off and let it rest inside for 10 minutes. The chicken is still cooking even though the oven is off!

Notes

Do NOT use regular thread for butchers twine. It does not work the same.
You can marinate for 4 hours minimum but it tastes so much better overnight.
Make sure to remove from the fridge an hour before roasting.

Prep Time: 1 Day
Cook Time: 1 Hour
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 204.1
Sugar: 0.1 g
Sodium: 521.4 mg
Fat: 7.7 g
Saturated Fat: 3.4 g
Carbohydrates: 5.7 g
Fiber: 1.9 g
Protein: 29.2 g
Cholesterol: 100.7 mg