This simple buttermilk roasted chicken recipe soaks the chicken in a simple buttermilk mixture and then cooks it perfectly in the oven.
I bet you think of fried chicken recipes when you hear the word “buttermilk chicken.” Well, you can make roasted chicken also, by marinating the chicken, to get an unbelievable flavor and a moist, tender texture. All the taste, none of the fat!
Who doesn’t enjoy a meal of chicken? It’s soothing in every aspect, with a lot of taste and fullness.
Key Benefits
- Marinate and roast it! It’s easy to do.
- No need to clean up a filthy fryer
- Every time, perfect chicken!
- Pairs well with any sides
- Crowd-pleasing WOW!
Ingredients
- 6 chicken breast halves with bones
- 3 cups of buttermilk that have been shaken well
- 3/4 cup of vegetable oil, split
- 4 garlic cloves crushed
- 1 1/2 tablespoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons honey
- 3 tablespoons fresh parsley chopped (optional)
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
I think bone-in chicken with skin on works much better for this recipe since it roasts the bird instead of baking it. You get far more flavor from the bone, plus it helps keep your chicken moist! If you use dark flesh chicken pieces, roast them at 400 degrees for 45 minutes, then lower the oven to 350 degrees and cook them for another 7 to 10 minutes, or until the juices run clear.
Rosemary
Ah, the aromatic herb! I use fresh rosemary when I can — it goes so beautifully with the chicken! — but dried works as well. You should know that you will need to use a lot less dried herb than fresh. Don’t add too much seasoning!
How to make buttermilk-roasted chicken
- Combine 3 cups of buttermilk, 1/2 cup of vegetable oil, 4 cloves of garlic, 1 1/2 tablespoons of salt, 1 teaspoon of pepper, 2 tablespoons of rosemary, and 2 tablespoons of honey in a bowl. Stir until the salt is dissolved.
- Divide the chicken pieces (6) into two 1-gallon ziplock bags. Pour half of the buttermilk mixture in each bag. Press out as much air as possible and seal bags. Place on a rimmed dish or plate in case the bag spills. Refrigerate overnight or preferably for 2 days. Flip the bag halfway through marinating time.
- Heat oven to 400ºF (204ºC). Take the chicken out of the ziplock bags and place on a wire rack so any additional marinade will drop out. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil. Roast chicken at 400 degrees for 45 minutes, then turn off the oven, and let the chicken to continue to cook (only in the leftover heat—don’t open the door) for 7-10 minutes more or until chicken is done.
- Allow chicken to rest for about 7-10 minutes then serve.
Storage and Food Safety
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. Let the chicken cool all the way down, then put it in the freezer for six months.
Tips for Making Ahead: This recipe has built-in magic for making ahead! You should let the chicken sit in the marinade for at least a day, but two days is better. So go ahead and let your chicken get cozy in the fridge!
Food Safety: Click here for additional information on food safety.
Serving Suggestions
My very favorite way to serve this roasted chicken recipe is with some delicious sides! Try my crockpot creamed corn, au gratin potatoes, brown sugar glazed carrots, roasted green beans, Southern collard greens, and smothered potatoes to keep the roasted flavor going.
To balance off the baked flavors, you can add KFC coleslaw, cucumber tomato salad, old-fashioned carrot salad, a light sweet strawberry spinach salad, or broccoli salad.
There is always bread on the table at dinner. 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!