Description
This Buttermilk Roasted Chicken Recipe uses three ingredients which are a whole chicken, salt and buttermilk and is roasted into perfection.
Ingredients
Scale
- 2 Cups of Buttermilk
- Whole Chicken, legs tied with butcher thread
- Salt
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.
- 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
