Buttermilk Roasted Chicken (Printable)
Tender juicy chicken marinated in tangy buttermilk with herbs and spices, oven-roasted to golden perfection.
# What goes in:
→ 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 (optional)
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 (optional)
15 - Lemon wedges, for serving
# Directions:
01 - In a large bowl, whisk together buttermilk, olive oil, garlic, salt, pepper, smoked paprika, thyme, oregano, cayenne (if using), and lemon zest until well combined.
02 - Add the chicken pieces to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 8 hours or overnight for optimal flavor absorption.
03 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil and place a wire rack on top.
04 - Remove chicken from marinade, allowing excess to drip off. Arrange pieces skin-side up on the wire rack. Discard used marinade.
05 - Brush chicken lightly with olive oil and sprinkle with additional black pepper to taste.
06 - Roast for 40–45 minutes until chicken is golden brown and juices run clear. Internal temperature should reach 165°F when tested with a meat thermometer.
07 - Let chicken rest for 5 minutes before serving. Garnish with chopped fresh parsley and accompany with lemon wedges.
# Expert Advice:
01 -
- The buttermilk creates the most incredibly tender meat while keeping the skin perfectly crispy
- Ahead of time marination means dinner practically cooks itself
02 -
- Patting the chicken almost dry before roasting helps the skin crisp up beautifully
- Room temperature chicken roasts more evenly than cold from the fridge
03 -
- Using boneless chicken thighs reduces cooking time by about 10 minutes
- Leftovers reheat beautifully in a 350°F oven for 15 minutes