Buttermilk Roasted Chicken (Printable)
Tangy buttermilk and aromatic spices yield tender, juicy chicken with crisp, golden skin and bright lemon notes.
# What you need:
→ Poultry
01 - 1 whole chicken (about 3½–4 lbs), backbone removed and flattened (spatchcocked) or cut into 8 pieces
→ Marinade
02 - 2 cups buttermilk
03 - 2 tbsp olive oil
04 - 4 garlic cloves, minced
05 - 1 tbsp kosher salt
06 - 2 tsp black pepper
07 - 1 tbsp paprika (sweet or smoked)
08 - 2 tsp dried thyme
09 - Zest of 1 lemon
10 - 1 tbsp lemon juice
→ For Roasting
11 - 1 tbsp olive oil (for brushing)
12 - Fresh herbs, for garnish (optional)
# Directions:
01 - In a large bowl, whisk together buttermilk, olive oil, minced garlic, kosher salt, black pepper, paprika, dried thyme, lemon zest, and lemon juice until well combined.
02 - Place the chicken in a large zip-top bag or a non-reactive container. Pour the marinade over the chicken, ensuring it is thoroughly coated on all sides. Seal tightly and refrigerate for at least 8 hours or overnight for optimal flavor penetration.
03 - Remove the chicken from the marinade and let the excess drip off. Discard the used marinade. Pat the chicken lightly with paper towels and brush evenly with olive oil.
04 - Preheat the oven to 425°F. Position a wire rack over a rimmed baking sheet and place the chicken on the rack, skin-side up.
05 - Roast for 45 to 60 minutes, until the skin is deep golden brown and the juices run clear. The internal temperature should reach 165°F in the thickest part of the thigh when checked with a meat thermometer.
06 - Let the chicken rest for 10 minutes before carving to allow the juices to redistribute. Garnish with fresh herbs if desired and serve warm.
# Expert Tips:
01 -
- The buttermilk tenderizes the chicken so deeply that even the breast meat stays incredibly juicy, which is a trick most people overlook.
- You do most of the work the night before, so dinner the next day practically takes care of itself.
02 -
- Do not skip the overnight marinade, anything less than eight hours and you are leaving a lot of tenderness on the table.
- If you do not have buttermilk on hand, stir two tablespoons of lemon juice or white vinegar into two cups of regular milk and let it sit for ten minutes until it curdles slightly.
03 -
- Pat the chicken as dry as you can before it goes into the oven, excess moisture is the enemy of crispy skin.
- A meat thermometer is the single tool that will save you from overcooking, pull the chicken at 165 degrees Fahrenheit and not a degree more.