Buttermilk Roasted Chicken (Printable)

Tangy buttermilk-marinated chicken roasted to juicy tenderness with crisp, golden skin. Pairs with roasted veg or salad.

# What You'll Need:

→ Poultry

01 - 1 whole chicken, 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 Steps:

01 - In a large mixing bowl, whisk together the buttermilk, olive oil, minced garlic, kosher salt, black pepper, paprika, dried thyme, lemon zest, and lemon juice until thoroughly 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 completely and evenly 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 to remove surface moisture, which helps achieve crispier skin.
04 - Preheat the oven to 425°F. Set the chicken on a wire rack placed over a rimmed baking sheet. Brush the surface of the chicken evenly with olive oil to promote browning.
05 - Roast for 45–60 minutes, until the skin is deep golden brown and the juices run clear. Verify doneness by checking that the internal temperature reaches 165°F in the thickest part of the thigh or breast using 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.

# Expert Advice:

01 -
  • The buttermilk marinade guarantees meat so tender it practically falls off the bone, with almost no effort on your part.
  • You get that incredible golden, crackling skin without any deep frying or complicated techniques.
02 -
  • Do not reuse the marinade for basting because it has raw poultry juices and must be discarded after the chicken comes out.
  • If you cannot find buttermilk, stir 2 tablespoons of lemon juice or white vinegar into 2 cups of regular milk and let it sit for 10 minutes until it curdles slightly.
03 -
  • Spatchcocking the chicken takes only a sturdy pair of kitchen shears and about two minutes, but it shaves off cooking time and gives you more crispy skin per bite.
  • Let the chicken come to room temperature for about 20 minutes before roasting so it cooks evenly from edge to center.

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