Buttermilk Roasted Chicken

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

Buttermilk Roasted Chicken is a delicious and flavorful dish that combines the tanginess of buttermilk with aromatic herbs and spices to create a juicy and tender roasted chicken. This cooking technique involves marinating the chicken in a mixture of buttermilk and seasonings, allowing the flavors to penetrate the meat and impart a delectable taste. The buttermilk not only adds a unique tangy note but also helps to tenderize the chicken, resulting in moist and succulent meat.

Whether you're looking for a comforting weeknight dinner or an impressive centerpiece for a special occasion, Buttermilk Roasted Chicken is sure to please your taste buds and leave a lasting impression. Its combination of tangy buttermilk and aromatic seasonings creates a delightful culinary experience that will have you coming back for seconds.

If you love this chicken, you need to try my Air Fried Chicken Drumsticks Recipe and my Air Fried Frozen Chicken Wings.

What is Buttermilk Roasted Chicken?

Buttermilk roasted chicken is a dish where chicken pieces are marinated in buttermilk, spices, and seasonings before being roasted in the oven. The buttermilk helps to tenderize the chicken, while the seasonings add flavor and depth to the meat.

The chicken is typically marinated for several hours or overnight, allowing the buttermilk to penetrate the meat and infuse it with moisture and flavor. After marinating, the chicken is roasted in the oven until it reaches a golden-brown color and is fully cooked. The result is juicy, flavorful chicken with a crispy and flavorful skin. The tanginess of the buttermilk adds a unique taste to the dish and helps to keep the meat moist during cooking.

Why you will love this recipe

Buttermilk Roasted Chicken is considered great for several reasons:

• Flavorful and Tender: The buttermilk marinade infuses the chicken with a delicious blend of tangy, savory, and aromatic flavors. The acidity of the buttermilk helps to tenderize the meat, resulting in a juicy and succulent chicken with every bite.
• Moisture Retention: Buttermilk acts as a natural brine, helping to lock in moisture and prevent the chicken from drying out during the roasting process. This ensures that the meat remains moist and tender, even after being cooked at high temperatures.
• Caramelized Crispy Skin: The buttermilk marinade not only adds flavor but also helps the chicken skin to develop a beautiful golden brown and crispy texture. The contrast between the tender meat and the crispy skin adds to the overall appeal of the dish.
• Versatility: Buttermilk Roasted Chicken is a versatile dish that can be served in various ways. It can be the star of a comforting family dinner, a crowd-pleasing main course at a gathering, or even a flavorful addition to salads or sandwiches.

Buttermilk Roasted Chicken Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Whole chicken
• Buttermilk
• Salt

See recipe card for Buttermilk Roasted Chicken Recipe quantities.

How to make Buttermilk Roasted Chicken

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!

What to serve with Buttermilk Whole Roasted Chicken

• Roasted Vegetables: Roast a medley of seasonal vegetables such as carrots, potatoes, Brussels sprouts, or asparagus alongside the chicken. Toss them in olive oil, salt, and your choice of herbs for a flavorful accompaniment.
• Mashed Potatoes: Creamy mashed potatoes make a classic and comforting side dish. Serve them with some gravy made from the pan drippings of the roasted chicken for extra flavor.
• Cornbread: Whip up a batch of homemade cornbread or corn muffins to serve on the side. The slightly sweet and savory flavors complement the roasted chicken well.
• Rice or Quinoa Pilaf: Prepare a flavorful rice or quinoa pilaf with herbs, spices, and vegetables. It adds a nice texture and complements the roasted chicken nicely.
• Grilled Corn on the Cob: Grill fresh corn on the cob and serve it with butter and a sprinkle of salt and pepper. The smoky flavor of the grilled corn pairs well with the chicken.

Substitutions

• Buttermilk: If you don't have buttermilk on hand, you can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes until it curdles slightly. This mixture can be used as a substitute for buttermilk in the recipe.
• Salt: Salt is a basic seasoning, and you can use any type of salt you have available, such as table salt, sea salt, or kosher salt. The quantity of salt can be adjusted to your taste preferences.
• Whole Chicken: If you don't have a whole chicken, you can use chicken pieces like drumsticks, thighs, or breasts instead. Adjust the cooking time accordingly since individual pieces will cook faster than a whole chicken.

Buttermilk Roasted Chicken Recipe Variations

• Herb-Roasted Buttermilk Chicken:
  • In addition to buttermilk, salt, and a whole chicken, add a combination of fresh herbs such as thyme, rosemary, and sage.
  • Mix the herbs with the buttermilk and salt to create a marinade.
  • Let the chicken marinate in the herb-infused buttermilk mixture for at least 4 hours or overnight in the refrigerator.
  • Roast the chicken as per your preferred method, whether in the oven or on the grill, until it reaches an internal temperature of 165°F (74°C).
• Spicy Buttermilk Roasted Chicken:
  • To add a kick of heat, include spices such as paprika, cayenne pepper, chili powder, or hot sauce to the buttermilk and salt mixture.
  • Adjust the amount of spice according to your desired level of heat.
  • Marinate the chicken in the spicy buttermilk mixture for several hours or overnight.
  • Roast the chicken until it reaches a safe internal temperature.
• Garlic and Lemon Buttermilk Roasted Chicken:
  • Enhance the flavor of the buttermilk by adding minced garlic and freshly squeezed lemon juice to the marinade.
  • Combine the buttermilk, salt, minced garlic, and lemon juice in a bowl.
  • Marinate the chicken in the mixture for a few hours or overnight.
  • Roast the chicken until it's thoroughly cooked and the skin is golden and crispy.

Check out my Baked Paprika Chicken Thighs Recipe.

Equipment

• Roasting Pan: A sturdy roasting pan is essential for cooking the chicken in the oven. It should be large enough to accommodate the whole chicken comfortably.
• Oven: A conventional oven is typically used for roasting the chicken. Make sure your oven is preheated to the appropriate temperature before placing the chicken inside.
• Meat Thermometer: A meat thermometer is crucial for ensuring that the chicken is cooked to the correct internal temperature. It helps you avoid undercooking or overcooking the chicken. The chicken should reach an internal temperature of 165°F (74°C) in the thickest part of the meat.
• Basting Brush or Spoon: A basting brush or spoon will be useful for periodically basting the chicken with the buttermilk marinade or juices during the roasting process. This helps to keep the chicken moist and flavorful.
• Aluminum Foil: Aluminum foil can be used to tent the chicken loosely during cooking to prevent the skin from getting too dark or to retain moisture if needed.
• Cutting Board and Knife: Once the chicken is cooked, you'll need a cutting board and a sharp knife for carving the chicken into serving pieces.

How to store Buttermilk Roasted Chicken

To store buttermilk roasted chicken, follow these steps:

1. Cool the Chicken: Allow the roasted chicken to cool down to room temperature before storing it. This helps prevent bacterial growth and keeps the chicken safe to store.
2. Remove the Meat from the Bones: If you prefer to store the chicken meat separately from the bones, carefully remove the meat from the roasted chicken. You can separate it into individual pieces or shred it as desired. Alternatively, you can store the chicken with the bones intact if you prefer.
3. Store in an Airtight Container: Place the chicken meat (with or without bones) in an airtight container. Ensure the container is clean and has a secure seal to maintain freshness and prevent odors from spreading to other foods in the refrigerator.
4. Refrigerate Promptly: Transfer the container of buttermilk roasted chicken to the refrigerator promptly. It should be stored at a temperature of 40°F (4°C) or below to prevent bacterial growth.
5. Consume Within 3-4 Days: Buttermilk roasted chicken can be stored in the refrigerator for up to 3-4 days. After that, its quality may begin to deteriorate, and it is best to discard any leftovers.
6. Reheat Thoroughly: When you are ready to enjoy the leftover buttermilk roasted chicken, ensure it is reheated thoroughly before consuming. You can reheat it in the oven, microwave, or on the stovetop until it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.

Buttermilk Roasted Chicken Recipe Top tips

• Marinate for Maximum Flavor: To infuse the chicken with flavor, allow it to marinate in the buttermilk mixture for at least 4 hours or overnight in the refrigerator. This helps tenderize the meat and adds depth of flavor.
• Use a Whole Organic Chicken: Roasting a whole chicken provides a juicy and flavorful result. If possible, opt for a fresh, high-quality chicken for the best taste and texture.
• Season Generously: Don't forget to season the chicken with salt. Salt helps enhance the flavors and brings out the natural taste of the meat. Be sure to season both the exterior and the cavity of the chicken.
• Preheat the Oven: Ensure your oven is preheated to the appropriate temperature before placing the chicken inside. A properly preheated oven helps create a crispy skin and even cooking.
• Baste and Rotate: During the roasting process, baste the chicken with the buttermilk marinade or its own juices every 20-30 minutes. This helps to keep the chicken moist and promotes even browning. Additionally, rotating the chicken once or twice during cooking ensures uniform cooking and browning.
• Use a Meat Thermometer: To ensure the chicken is fully cooked and safe to eat, use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the meat, away from the bone. The chicken should reach an internal temperature of 165°F (74°C).
• Rest before Carving: Allow the roasted chicken to rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful chicken.
• Crispy Skin: For a crispy skin, you can increase the oven temperature or broil the chicken for a few minutes at the end of the cooking time. Keep a close eye on it to prevent burning.
• Customize with Herbs and Spices: Feel free to experiment with additional herbs, spices, or seasonings to suit your taste preferences. Consider adding herbs like thyme, rosemary, or sage, or spices like paprika, garlic powder, or cayenne pepper to the buttermilk marinade for added flavor.
• Save the Pan Drippings: After roasting the chicken, don't forget to save the pan drippings. They can be used to make a delicious gravy or sauce to serve alongside the chicken.

Buttermilk Roasted Chicken Recipe

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

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Description

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

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Ingredients

Scale 1x2x3x

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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. 
• Marinate for Maximum Flavor: To infuse the chicken with flavor, allow it to marinate in the buttermilk mixture for at least 4 hours or overnight in the refrigerator. This helps tenderize the meat and adds depth of flavor.
• Use a Whole Chicken: Roasting a whole chicken provides a juicy and flavorful result. If possible, opt for a fresh, high-quality chicken for the best taste and texture.
• Season Generously: Don't forget to season the chicken with salt. Salt helps enhance the flavors and brings out the natural taste of the meat. Be sure to season both the exterior and the cavity of the chicken.
• Preheat the Oven: Ensure your oven is preheated to the appropriate temperature before placing the chicken inside. A properly preheated oven helps create a crispy skin and even cooking.
• Baste and Rotate: During the roasting process, baste the chicken with the buttermilk marinade or its own juices every 20-30 minutes. This helps to keep the chicken moist and promotes even browning. Additionally, rotating the chicken once or twice during cooking ensures uniform cooking and browning.
• Use a Meat Thermometer: To ensure the chicken is fully cooked and safe to eat, use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the meat, away from the bone. The chicken should reach an internal temperature of 165°F (74°C).
• Rest before Carving: Allow the roasted chicken to rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful chicken.
• Crispy Skin: For a crispy skin, you can increase the oven temperature or broil the chicken for a few minutes at the end of the cooking time. Keep a close eye on it to prevent burning.
• Customize with Herbs and Spices: Feel free to experiment with additional herbs, spices, or seasonings to suit your taste preferences. Consider adding herbs like thyme, rosemary, or sage, or spices like paprika, garlic powder, or cayenne pepper to the buttermilk marinade for added flavor.
• Save the Pan Drippings: After roasting the chicken, don't forget to save the pan drippings. They can be used to make a delicious gravy or sauce to serve alongside the chicken.

• 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

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.