Buttermilk Roast Chicken

There’s something incredibly satisfying about making a perfect Buttermilk Roast Chicken. I remember the first time I tried it; the aroma filled the kitchen, wrapping around me like a warm hug. I had invited friends over for dinner, and I wanted to impress them with my culinary skills. The thought of serving a beautifully roasted chicken, golden and crispy on the outside while juicy on the inside, made my heart race. As I prepared the marinade, a blend of buttermilk, garlic, and fresh herbs, I felt a wave of excitement. This recipe holds a special place in my heart, not just for its flavor, but for the memories it creates around the dining table. Whether it’s a cozy family dinner or a gathering with friends, this dish is sure to please. And the best part? It’s surprisingly easy to prepare!

Everything You Need for Buttermilk Roast Chicken

Choosing the right ingredients is crucial for creating the best Buttermilk Roast Chicken. Each component plays a role in enhancing the overall flavor and texture. The star of the show is the chicken, and I always recommend going for a high-quality, preferably organic or free-range option. The buttermilk acts as a tenderizer, and the garlic and fresh herbs add depth to the dish.

• 4 to 4.5 lb whole chicken (preferably organic or free range) – A quality chicken is essential for the best flavor and texture. Look for one that’s plump and has a good amount of fat under the skin for moisture.
• 2 cups buttermilk – This rich, tangy liquid is perfect for marinating. It not only adds flavor but also ensures the chicken remains juicy during roasting.
• 2 Tbsp kosher salt – Essential for seasoning, kosher salt helps bring out the natural flavors of the chicken.
• 2 tsp fresh cracked black pepper – Freshly cracked pepper adds a wonderful aroma and slight heat that complements the marinade.
• 2 Tbsp minced garlic – Garlic enhances the overall flavor of the dish, offering a rich and savory profile.
• 1 Tbsp minced fresh rosemary leaves – This herb provides a fragrant, earthy flavor that pairs beautifully with the chicken.
• 1 Tbsp minced fresh thyme leaves – Thyme adds a subtle sweetness and depth, balancing the savory notes of the garlic and rosemary.

Buttermilk Roast Chicken Instructions

Cooking a Buttermilk Roast Chicken can be a labor of love, but it’s worth every minute. Follow these steps carefully to ensure a perfectly roasted chicken that’s bursting with flavor.

1. Start by removing the neck and any giblets from the cavity of the chicken. You can either freeze them for later use or discard them. This step helps ensure a clean roast.
2. Next, prepare a gallon-size resealable freezer bag and place it inside a large bowl to prevent spills. Carefully place the chicken in the bag, positioning it so that the upper portion faces the bottom and the legs point toward the opening.
3. In a mixing bowl, combine the buttermilk, kosher salt, black pepper, garlic, rosemary, and thyme. Whisk these ingredients together for about thirty seconds until well blended.
4. Pour the marinade over the chicken, ensuring that some of it seeps into the cavity. This will help flavor the meat from the inside out.
5. Seal the bag while pressing out as much excess air as possible. Rub the marinade all over the chicken, ensuring it’s evenly coated. This helps to impart flavor throughout the meat.
6. Transfer the bag to the refrigerator and let the chicken marinate for at least twelve hours, or up to twenty-four hours. If possible, turn the bag halfway through to ensure even marination. I recommend laying the chicken breast side down for the best results.
7. When ready to roast, preheat your oven to 400 degrees Fahrenheit. This high temperature will help achieve a crispy skin.
8. Remove the chicken from the marinade, pouring out any excess liquid from the cavity. Scrape off any remaining marinade on the outside of the chicken.
9. Transfer the chicken to a twelve-inch cast iron skillet or a small roasting pan. Tuck the wings underneath the chicken and, if desired, truss the legs together with kitchen twine for a more polished look.
10. Have a sheet of foil ready to tent over the chicken if it starts to brown too quickly. Depending on your oven, the chicken may reach a golden color within thirty to forty-five minutes.
11. Place the pan in the center of the oven and roast for forty minutes. After that time, rotate the pan to ensure even cooking, as the back of the oven typically cooks faster.
12. Continue roasting until the thigh registers 175 degrees Fahrenheit and the breast reaches 160 degrees Fahrenheit in the thickest portion, which should take an additional thirty to forty-five minutes.
13. Once cooked, carefully transfer the chicken to a cutting board. Allow it to rest for fifteen minutes before carving. After carving, sprinkle the slices with a little extra salt to enhance the flavor.

Tips for Success

To help you master the Buttermilk Roast Chicken, here are some essential tips to ensure your dish turns out perfectly every time.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze the marinated chicken before cooking. Just ensure it’s sealed well in the bag, and it can last in the freezer for up to three months.
• Pairing: This Buttermilk Roast Chicken pairs wonderfully with roasted vegetables or a fresh salad. Consider serving with mashed potatoes for a classic comfort meal.
• Presentation: For an impressive presentation, carve the chicken at the table and garnish with fresh herbs or lemon wedges.
• Marinade Alternatives: Feel free to experiment with different herbs and spices in your marinade to create a unique flavor profile.

Perfect Matches for Buttermilk Roast Chicken

Pairing the Buttermilk Roast Chicken with the right sides can elevate your meal to new heights. Here are some perfect matches:

• Roasted Vegetables: A mix of colorful roasted vegetables, such as carrots, Brussels sprouts, and potatoes, complements the richness of the chicken.
• Quinoa Salad: A refreshing quinoa salad with lemon and herbs adds a light touch that balances the savory flavors of the chicken.
• Mashed Potatoes: Creamy mashed potatoes are a classic pairing that makes for a comforting meal, perfect for family gatherings.
• Fresh Greens: A simple green salad with a light vinaigrette can brighten the plate and bring a refreshing contrast to the rich chicken.
• Seasonal Fruits: During summer or fall, serving with seasonal fruits like roasted peaches or apples can add a unique twist.
• Occasions: This dish is perfect for Sunday family dinners, holiday gatherings, or any special occasion that calls for something delicious and memorable.

FAQ

Conclusion

The Buttermilk Roast Chicken is a dish that brings joy not only through its incredible flavor but also through the memories created when shared with loved ones. It’s a testament to the power of good food to bring people together. I encourage you to try this recipe for your next gathering or family dinner; it’s simple yet impressive and will surely leave everyone satisfied. So, roll up your sleeves, embrace the process, and enjoy the delightful results!

Buttermilk Roast Chicken

The ultimate comfort food, Buttermilk Roast Chicken is a juicy, flavorful dish that’s perfect for any occasion. Marinated to perfection in creamy buttermilk and fresh herbs, it's an easy weeknight dinner that will impress your family and friends. Make it tonight for a meal that everyone will love!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 425

Ingredients Equipment Method Notes

Ingredients

  

• 4 to 4.5 lb whole chicken whole chicken preferably organic or free range
• 2 cups buttermilk
• 2 Tbsp kosher salt
• 2 tsp fresh cracked black pepper
• 2 Tbsp minced garlic
• 1 Tbsp minced fresh rosemary leaves
• 1 Tbsp minced fresh thyme leaves

Equipment

• Mixing Bowl
• Whisk
• Oven
• Skillet
• Frying Pan
• Chef's Knife
• Baking Sheet

Method

 

1. Start by removing the neck and any giblets from the cavity of the chicken. You can either freeze them for later use or discard them. This step helps ensure a clean roast.
2. Next, prepare a gallon-size resealable freezer bag and place it inside a large bowl to prevent spills. Carefully place the chicken in the bag, positioning it so that the upper portion faces the bottom and the legs point toward the opening.
3. In a mixing bowl, combine the buttermilk, kosher salt, black pepper, garlic, rosemary, and thyme. Whisk these ingredients together for about thirty seconds until well blended.
4. Pour the marinade over the chicken, ensuring that some of it seeps into the cavity. This will help flavor the meat from the inside out.
5. Seal the bag while pressing out as much excess air as possible. Rub the marinade all over the chicken, ensuring it’s evenly coated. This helps to impart flavor throughout the meat.
6. Transfer the bag to the refrigerator and let the chicken marinate for at least twelve hours, or up to twenty-four hours. If possible, turn the bag halfway through to ensure even marination. I recommend laying the chicken breast side down for the best results.
7. When ready to roast, preheat your oven to 400 degrees Fahrenheit. This high temperature will help achieve a crispy skin.
8. Remove the chicken from the marinade, pouring out any excess liquid from the cavity. Scrape off any remaining marinade on the outside of the chicken.
9. Transfer the chicken to a twelve-inch cast iron skillet or a small roasting pan. Tuck the wings underneath the chicken and, if desired, truss the legs together with kitchen twine for a more polished look.
10. Have a sheet of foil ready to tent over the chicken if it starts to brown too quickly. Depending on your oven, the chicken may reach a golden color within thirty to forty-five minutes.
11. Place the pan in the center of the oven and roast for forty minutes. After that time, rotate the pan to ensure even cooking, as the back of the oven typically cooks faster.
12. Continue roasting until the thigh registers 175 degrees Fahrenheit and the breast reaches 160 degrees Fahrenheit in the thickest portion, which should take an additional thirty to forty-five minutes.
13. Once cooked, carefully transfer the chicken to a cutting board. Allow it to rest for fifteen minutes before carving. After carving, sprinkle the slices with a little extra salt to enhance the flavor.

Notes

• Tip 1: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Tip 2: You can freeze the marinated chicken before cooking. Just ensure it's sealed well in the bag, and it can last in the freezer for up to three months.
• Tip 3: This Buttermilk Roast Chicken pairs wonderfully with roasted vegetables or a fresh salad. Consider serving with mashed potatoes for a classic comfort meal.
• Tip 4: For an impressive presentation, carve the chicken at the table and garnish with fresh herbs or lemon wedges.
• Tip 5: Feel free to experiment with different herbs and spices in your marinade to create a unique flavor profile.

Previous PostChicken Pho Recipe

Next Post Chicken and Corn Enchilada Bake

Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.