Buttermilk Roasted Chicken (Print View)

Tender juicy chicken marinated in tangy buttermilk with herbs, oven-roasted to golden perfection

# What You 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 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 2 teaspoons kosher salt
06 - 1 teaspoon freshly ground black pepper
07 - 1½ teaspoons smoked paprika
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried oregano
10 - ½ teaspoon cayenne pepper (optional)
11 - Zest of 1 lemon

→ For Roasting

12 - 1 tablespoon olive oil
13 - Freshly ground black pepper, to taste
14 - Chopped fresh parsley, for garnish (optional)
15 - Lemon wedges, for serving

# How to Make It:

01 - Whisk together buttermilk, olive oil, garlic, salt, pepper, smoked paprika, thyme, oregano, cayenne (if using), and lemon zest in a large bowl until thoroughly combined.
02 - Submerge chicken pieces in the marinade, ensuring complete coverage. Cover tightly 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 marinade, allowing excess to drip off. Arrange pieces skin-side up on the wire rack. Discard used marinade.
05 - Brush chicken lightly with olive oil and sprinkle with additional black pepper.
06 - Roast for 40–45 minutes until golden brown and juices run clear. Internal temperature must reach 165°F.
07 - Let chicken rest for 5 minutes before serving. Garnish with fresh parsley and accompany with lemon wedges.

# Expert Tips:

01 -
  • The buttermilk works like a tenderizing miracle, turning even budget chicken cuts into something that tastes like they came from a fancy restaurant
  • Once you do the quick prep work the night before, actual cooking time is practically hands-off
  • Leftovers, if you somehow have any, make incredible sandwiches the next day
02 -
  • Patting the chicken semi-dry before roasting is crucial, too much wet marinade left on the skin will prevent it from getting crispy
  • Using a wire rack allows hot air to circulate underneath the chicken, cooking it evenly and keeping the bottom from getting soggy
  • The chicken will continue cooking slightly as it rests, so pulling it out at exactly 165°F prevents overcooking
03 -
  • Skip the plastic wrap and marinate in a large resealable bag, flipping it occasionally ensures even coverage
  • If the skin is browning too quickly, loosely tent a piece of foil over the top for the last 10 minutes

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