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!