Buttermilk Roasted Chicken (Print Version)
Tangy buttermilk and spices yield tender, juicy chicken with crisp skin and bright lemon notes.
# What You 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)
# Directions:
01 - In a large bowl, whisk together buttermilk, olive oil, garlic, kosher salt, black pepper, paprika, dried thyme, lemon zest, and lemon juice until well combined.
02 - Place the chicken in a large zip-top bag or non-reactive container. Pour the marinade over the chicken, ensuring it is completely coated. Seal tightly and refrigerate for at least 8 hours or overnight for best results.
03 - Take the chicken out of the marinade and let the excess drip off. Discard the used marinade. Pat the chicken lightly with paper towels to remove surface moisture.
04 - Preheat the oven to 425°F. Place the chicken on a wire rack set over a rimmed baking sheet. Brush 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. The internal temperature should reach 165°F in the thickest part of the thigh when checked with 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 Tips:
01 -
- The buttermilk does all the heavy lifting, breaking down the meat so every single bite practically melts.
- You get the crackling skin of a fancy roast chicken with almost zero technique required.
02 -
- If you forget the chicken in the fridge for a full 24 hours the texture only gets better, so do not panic if your plans shift.
- No buttermilk is no problem because stirring 2 tablespoons of lemon juice or vinegar into regular milk and letting it sit for ten minutes works like a charm.
03 -
- Spatchcocking is easier than it sounds if you use kitchen shears to cut along each side of the backbone, and it shaves off real cooking time.
- A meat thermometer is the one tool that guarantees you will never overcook or undercook this bird again.