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Buttermilk roasted chicken served on a plate with herbs and spices

Buttermilk Roasted Chicken

Succulent roasted chicken marinated in a flavorful buttermilk mixture, perfect for family dinners and cozy nights.
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Prep Time 4 hours
Cook Time 1 hour 15 minutes
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 cups buttermilk You can substitute with milk mixed with vinegar or lemon juice.
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 tablespoons fresh herbs (like thyme or rosemary)
Main Ingredients
  • 1 whole chicken (about 4-5 lbs)
  • 1 tablespoon olive oil For rubbing on the chicken
  • 2 cups vegetables for roasting (carrots, potatoes, etc.)

Method
 

Preparation
  1. In a large bowl, combine the buttermilk, salt, pepper, garlic powder, onion powder, paprika, and fresh herbs.
  2. Place the chicken in the marinade and ensure it is well-coated. Cover and refrigerate for at least 4 hours or overnight.
Cooking
  1. Preheat your oven to 425°F (220°C).
  2. Remove the chicken from the marinade and discard the marinade.
  3. Pat the chicken dry with paper towels and rub olive oil over the skin.
  4. Place the chicken in a roasting pan and surround it with your choice of vegetables.
  5. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
  6. Allow the chicken to rest for 10-15 minutes before carving.

Notes

Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months. Reheat with a sprinkle of water to keep moist.