Buttermilk Roasted Chicken (Print version)

Buttermilk-brined, oven-roasted chicken with crisp golden skin and tender, juicy meat.

# What goes in:

→ Poultry

01 - 1 whole chicken, about 3½ to 4 lbs, backbone removed and flattened (spatchcocked) or cut into 8 pieces

→ Marinade

02 - 2 cups buttermilk
03 - 2 tablespoons olive oil
04 - 4 garlic cloves, minced
05 - 1 tablespoon kosher salt
06 - 2 teaspoons black pepper
07 - 1 tablespoon paprika, sweet or smoked
08 - 2 teaspoons dried thyme
09 - Zest of 1 lemon
10 - 1 tablespoon fresh lemon juice

→ For Roasting

11 - 1 tablespoon olive oil, for brushing
12 - Fresh herbs, for garnish (optional)

# Cooking steps:

01 - In a large mixing bowl, whisk together the buttermilk, 2 tablespoons 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, turning to ensure it is evenly coated on all sides. Seal tightly and refrigerate for at least 8 hours or overnight for optimal flavor penetration.
03 - Take the chicken out of the refrigerator and remove it from the marinade, letting any excess 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 chicken evenly with 1 tablespoon olive oil to promote browning.
05 - Roast the chicken for 45 to 60 minutes, until the skin is deep golden brown and the juices run clear when the thickest part is pierced. The internal temperature should reach 165°F in the thickest portion of the thigh when checked with a meat thermometer.
06 - Remove the chicken from the oven and let it rest for 10 minutes before carving to allow the juices to redistribute. Garnish with fresh herbs if desired and serve warm.

# Tips from flavorandfeast:

01 -
  • The buttermilk works like magic, tenderizing every inch of the meat so even breast pieces stay incredibly juicy.
  • You do almost nothing for eight hours while the marinade handles all the heavy lifting.
02 -
  • If you rush the marinating time and skip the full eight hours, the flavor will be noticeably weaker and the meat less tender.
  • Letting the chicken sit at room temperature for about 20 minutes before roasting helps it cook more evenly and avoids a cold center.
03 -
  • Spatchcocking the chicken takes only a minute with strong kitchen shears and guarantees faster, more even cooking with crispier skin overall.
  • If you want extra flavor depth, tuck a few sprigs of fresh rosemary or a halved head of garlic into the marinade bag before sealing.

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