Buttermilk Roasted Chicken

 Buttermilk Roasted Chicken

My easy buttermilk roasted chicken recipe marinates chicken in a simple buttermilk mixture and then roasts it to perfection in the oven!

When you think of buttermilk chicken, I bet you think of fried chicken recipes or air fryer chicken dishes. Well, you can make roasted chicken too by marinating the chicken to get an unbelievable flavor and a moist, tender texture. All the flavor, none of the fat!

Serve it with your favorite rich sides or eat it as leftovers in a sandwich — this buttermilk roasted chicken recipe is a dinnertime classic!

My easy buttermilk roasted chicken recipe marinates chicken in a simple buttermilk mixture and then roasts it to perfection in the oven!

When you think of buttermilk chicken, I bet you think of fried chicken recipes or air fryer chicken dishes. Well, you can make roasted chicken too by marinating the chicken to get an unbelievable flavor and a moist, tender texture. All the flavor, none of the fat!

Serve it with your favorite rich sides or eat it as leftovers in a sandwich — this buttermilk roasted chicken recipe is a dinnertime classic!

Buttermilk Roasted Chicken with leafy greens on the side

HOW TO MAKE BUTTERMILK ROASTED CHICKEN RECIPE

I promise this buttermilk roasted chicken recipe is so easy!

Method:

The day before cooking the chicken, season it generously with salt and let it sit for 30 minutes.

Place the chicken in a sealable plastic bag, pour in the buttermilk, and 2 tablespoons coarse salt.

Seal the bag, give it a shake, and place on a rimmed baking sheet; refrigerate for 8 to 24 hours. 

If you remember - turn the bag every once in a while so the chicken is evenly marinated.

Pull the chicken from the fridge an hour before you plan to cook it. 

Heat oven to 425ºF with a rack set in the center position.

Remove the chicken from the bag and pat off as much buttermilk as you can. 

If you believe in trussing the chicken - do so, or not. 

Place the chicken on a shallow roasting pan.

Slide the pan into the oven so that the legs are pointing toward the rear left corner and the breast is pointing toward the center.***

***In my estimation, this is kind of a waste of time. Just put the chicken in the center of the oven.

After about 20 minutes, reduce the heat to 400ºF and continue roasting for 10 minutes.

Move the pan so the legs are facing the rear right corner of the oven. 

Cook for another 30 minutes or so, until the chicken is brown all over and the juices run clear or an instant-read thermometer reads 165ºF. 

Remove from the oven and let it rest for 10 minutes before carving and serving.

*If you don't have Buttermilk - Don't get sucked into the 'Vinegar and Milk' lie. That's not a good buttermilk substitute and it just won't work in this recipe! Instead, use Kefir, or mix 2 parts milk with one part plain yogurt.