Buttermilk Roasted Chicken (Printable)
Tender, juicy chicken marinated in tangy buttermilk with aromatic herbs and spices, oven-roasted to golden perfection for a restaurant-quality meal.
# What You'll Need:
→ 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
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
15 - Lemon wedges, for serving
# How to Make It:
01 - In a large bowl, whisk together buttermilk, olive oil, garlic, salt, pepper, smoked paprika, thyme, oregano, cayenne, and lemon zest until fully combined.
02 - Add the chicken pieces to the bowl, turning to coat each piece thoroughly. Cover and refrigerate for at least 8 hours or overnight for optimal flavor penetration.
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 the marinade, allowing excess to drip off. Arrange pieces skin-side up on the wire rack. Discard the used marinade.
05 - Brush chicken lightly with olive oil and sprinkle with additional black pepper. Roast for 40–45 minutes until golden brown and juices run clear. Internal temperature should reach 165°F.
06 - Let chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve with lemon wedges on the side.
# Expert Tips:
01 -
- The buttermilk works magic on the meat, making it impossibly tender and juicy even after roasting
- That crispy skin situation is exactly what Sunday night comfort food should taste like
02 -
- Patience during the marinating time is absolutely non-negotiable for that restaurant-quality tenderness
- The wire rack is crucial because it lets hot air circulate underneath for that crispy skin magic
03 -
- Line your baking sheet with foil under the rack for easier cleanup
- Leftover buttermilk can be frozen in ice cube trays for future marinades