Buttermilk Roasted Chicken (Printable)

Marinated in buttermilk and spices, roasted until golden for tender, juicy meat and crisp skin.

# What You'll 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)

# How To Make It:

01 - In a large bowl, whisk together the 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 non-reactive container. Pour the marinade over the chicken, ensuring every piece is thoroughly coated. Seal tightly and refrigerate for at least 8 hours or overnight for optimal flavor penetration.
03 - Remove the chicken from the marinade and allow any excess to 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. Set the chicken on a wire rack placed over a rimmed baking sheet to allow even air circulation during roasting.
05 - Roast for 45–60 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 - Remove from the oven and let the chicken rest for 10 minutes before carving to allow the juices to redistribute. Garnish with fresh herbs if desired and serve warm.

# Tips from dashanddishes:

01 -
  • The buttermilk does all the heavy lifting while you sleep, so hands on time is barely fifteen minutes.
  • That golden crackly skin rivals any restaurant bird you have ever paid triple for.
  • It reheats beautifully the next day, which means lunch is sorted without any extra effort.
02 -
  • Do not skip the full eight hour marinating time because anything shorter leaves the meat less tender and the flavor noticeably shallow.
  • 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.
  • Patting the skin lightly before roasting is crucial because too much residual marinade prevents proper crisping and leaves the skin patchy.
03 -
  • For extra depth, swap the thyme for rosemary or add a pinch of chili flakes to the marinade for gentle heat that builds with each bite.
  • Let the chicken sit at room temperature for 20 minutes before roasting so it cooks more evenly from edge to center.

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