Buttermilk Roasted Chicken

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

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

WHAT I LOVE ABOUT THIS RECIPE

Who doesn’t love a chicken dinner? It’s homey, flavorful, and filling, in all the most soul-comforting ways!

• Easy to make — marinade and roast!
• No messy fryer to deal with
• Perfect chicken every time!
• Goes great with any sides
• Crowd-pleasing WOW!

HOW TO MAKE BUTTERMILK ROASTED CHICKEN RECIPE

1. Mix together buttermilk, oil, garlic, salt, pepper, rosemary, and honey until salt is dissolved.
2. Divide the chicken pieces into 2- 1-gallon ziplock bags. Pour half of the buttermilk mixture it in each bag. Refrigerate overnight or preferably for 2 days.
3. Heat oven to 400ºF (204ºC). Take the chicken out of the ziplock bags and place it on a wire rack so any extra marinade will drip off.
4. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Roast the chicken for 45 minutes
5. Allow chicken to rest for about 7-10 minutes then serve.

***See the full instructions below.

BUTTERMILK ROASTED CHICKEN INGREDIENTS

• Marinade: The most important thing to do for this roasted chicken to be a success is to plan ahead and marinate it for 2 days. Buttermilk is a slightly more acidic dairy product, so letting your chicken sit in it will let the acid break down the meat, which gives you that wonderfully tender texture later on.
• Chicken: Because this recipe roasts the chicken instead of baking it, I think using bone-in chicken with skin on works significantly better. You get far more flavor from the bone, plus it helps keep your chicken moist!
• Dark Meat: If you use dark meat chicken pieces, after roasting the chicken for 45 minutes at 400, turn down the oven to 350 and continue to cook until the chicken is done and juices run clear about 7-10 minutes.
• Rosemary: Ah, the aromatic herb! I use fresh rosemary when I can — it goes so beautifully with the chicken! — but dried works too. Know that you’ll need to use much less dried herb than you would fresh though. Don’t over-season!

STORING + FREEZING + MAKE-AHEAD

• How Long Can You Keep This In The Fridge? Once fully cooked, this chicken will keep in your fridge for 3-4 days. 
• Can You Freeze This? Yes, this can be frozen. Thoroughly cool the chicken completely and  store it in the freezer for 6 months
• Make-Ahead Tips: This recipe has make-ahead magic built right in! You must let the chicken marinate at least a day, preferably two. So go ahead and let your chicken get cozy in the fridge!
• Food Safety: If you’d like more info on food safety check out this link.

SERVING RECOMMENDATIONS

My very favorite way to serve this roasted chicken recipe is with some delicious sides! Go for my crockpot creamed corn, au gratin potatoes, brown sugar glazed carrots, roasted green beans, Southern collard greens, smothered potatoes to carry that roasted flavor through.

Add on KFC Coleslaw, cucumber tomato salad, old fashioned carrot salad, a light sweet strawberry spinach salad, or broccoli salad to balance out the baked flavors.

At our dinner table there’s always a side of bread. Try our sweet cornbread, Bisquick cornbread (if you like sweet cornbread, these are the best!), Southern cornbread (if you’re a traditionalist), buttery crescent rolls, cheddar biscuits, 7-up biscuits, cathead biscuits,  butter swim biscuits, or easy Bisquick biscuits.

Your dinner guests will be satisfied and happy!