Our easy Buttermilk Roasted Chicken recipe is marinated in a simple buttermilk mixture then roasted in the oven. Allowing the chicken to marinate for 1-2 days produces an unbelievable flavor throughout the chicken, not just on the surface, and creates chicken that’s extremely moist and tender.
When you think of the combination of chicken and buttermilk I bet you think of some type of fried chicken.
Well, I know before I made this chicken recipe, I sure did.
I’d heard of buttermilk roasted chicken, but for some strange reason, I hadn’t tried it yet.
PIN THIS TO YOUR CHICKEN OR DINNER BOARD TO SAVE FOR LATER!
LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
This recipe is AHHH-MAZING.
It has quickly shot to the top of my family’s most requested dinner list!
I made it twice in one week when I first tried it.
The buttermilk marinade makes this chicken moist, super flavorful, and juicy!
The rosemary adds a lovely herbaceousness to the overall flavor and the rest of the seasonings are spot on!
I will be making this buttermilk roasted chicken often.
It’s a given it will be served for Sunday Suppers.
I think it’ll also be great for entertaining.
Who doesn’t love a great piece of roasted chicken?
Recipe Notes For Buttermilk Roasted Chicken:
Marinade: The most important thing you have to do to make this buttermilk roasted chicken a success is planning ahead and marinating it for 2 days.
That gives the marinade enough time to really penetrate the chicken breast and also tenderizes it.
Believe me, the time investment is well worth it.
Because this recipe roasts the chicken instead of baking it, I think using bone-in chicken with skin on, works significantly better.
Especially if you want to have white meat chicken.
My family loves white meat chicken so it’s what I serve most often.
If your family likes dark meat, I think thighs and legs would work out really well.
If you use dark meat, after roasting the chicken for 45 minutes at 400, turn down the oven to 350 and continue to cook until chicken is done and juices run clear about 7-10 minutes.
Buttermilk Roasted Chicken
Ingredients
- 6 Chicken Breast Halves Bone In
- 3 Cups Buttermilk Well Shaken
- 3/4 Cup-Divided Vegetable Oil
- 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)
Instructions
- In a bowl, mix together buttermilk, 1/2 cup vegetable oil, garlic, salt, pepper, rosemary, and honey until salt is dissolved.
- Divide the chicken pieces into 2- 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 bag leaks. Refrigerate overnight or preferably for 2 days. Flip bag halfway through marinating time.
- Heat oven to 400 degrees. Take the chicken out of the ziplock bags and place on a wire rack so any extra marinade will drip off. 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 allow the chicken to continue to cook (just in the remaining 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.
Nutrition
More Chicken Recipes…
Parmesan Crusted Chicken – One of the most delicious, quick and easy chicken recipes EVER!
Chicken Bacon Ranch Pasta Recipe-This bubbling beauty is everything you want in a creamy, cheesy casserole and a dazzling dinner dish!
Grilled Cilantro Lime Chicken -zesty chicken is tender, moist and juicy and loaded with yummy fresh flavors
Shoyu Chicken – Our Shoyu Chicken is a succulent, tender dish that highlights aromatic flavors. Fall off the bone, melt in your mouth tender, chicken has never been easier!
Million Dollar Chicken – lives up to its name, with rich satisfying flavors – a golden roasted skin and juicy – tender meat!
Source: Slightly adapted from Nigella Lawson via The New York Times
Jan says
January 11, 2020 at 10:54 pmVery good, will make again. Also, I always marinate chicken in buttermilk before flouring for fried chicken, yummy!
Kathleen says
January 14, 2020 at 12:44 amThank you so much, Jan!
Gus says
November 21, 2019 at 5:26 pmI know it’s a big stretch but has anyone tried this with a turkey breast? Could you just use a thermometer to adjust the time?
Kathleen says
November 21, 2019 at 11:33 pmHi Gus. I can’t believe I never thought of that! I think it would be awesome!! I think using a thermometer would be exactly how I’d determine doneness.
Allison Fenton says
December 18, 2019 at 9:17 pmOne and a half tablespoons of salt sounds like a lot. Is that correct?
Kathleen says
December 19, 2019 at 6:30 pmHi Allison. Yes, that is the correct amount.
Kristin says
November 21, 2019 at 3:29 amOMG this was delicious and SO moist!!! I marinated for 72 hours because my week got busy and I didn’t cook the night I was planning to make this. I used boneless/skinless breast and cooked for 30 min and then turned off oven and kept in another 7. I can’t wait to make again!!!
Kathleen says
November 21, 2019 at 11:11 pmSo happy you liked the chicken Kristin. I love that you tried it successfully with boneless breasts!
Alexis says
November 14, 2019 at 6:26 amI just made this tonight as a part of my weekly meal prep. OMG, I wasn’t prepared for how good this would turn out! The chicken was so moist and the flavor was absolutely amazing. The juices the chicken created in the oven made the best gravy! I am sharing this recipe with all my friends; this will be a staple in my house for now on. I’m so excited that this chicken will be my lunch/ dinner for the next few days. Thank you so much; so glad I stumbled upon this on Pinterest!
Kathleen says
November 16, 2019 at 2:16 amWoot! Way to go, Alexis! 😃 So thrilled to hear you liked the recipe!
Vera says
October 8, 2019 at 10:08 amThis is simple and amazing! I could not believe how tender and juicy the chicken was. I have tried this both roasting in the oven and grilling outdoors with excellent results. It is well worth waiting for the chicken to marinade for two days.
Kathleen says
October 8, 2019 at 9:21 pmWow! Thanks Vera! So glad to hear it came out GREAT! 😄
Suzee B says
July 30, 2019 at 4:34 pmMy dog LOVES the roasted chicken from the market. He is a finicky eater who does not eat dog food, so when I saw this recipe, I thought ….. maybe? I followed the recipe exactly except left out the garlic. Used boneless/skinless breasts. Marinated two whole days. This is the best chicken ever! He loves it, and so do I. I bought a package of thighs to try next. The problem is Shaggy will have to share the chicken with me. Am reading the reviews to see what else I can do! This could be the best chicken recipe ever!
Wendy says
July 29, 2019 at 4:07 amHi I’m trying this recipe tonight I followed the marinade recipe exactly however, I’m using chicken Maryland’s (thigh still attached to drumstick) with skin on , so the chicken is quite large and obviously it still has the bone in, I’m just wondering wether I need to adjust cooking time or temperature because of the different cut.
Kind regards Wendy
Kathleen says
August 16, 2019 at 7:40 pmHi Wendy!
Great question! With bone-in dark meat you’ll want to cook at 400 degrees for about 45 minutes and then reduce the oven temperature to 350 for another 10 minutes. Be sure to let your chicken rest for 7-10 minutes before you serve it, too. Please keep in mind that times may vary a little since all ovens cook differently. Hope you enjoy.
Yena Kim says
July 17, 2019 at 11:57 pmConfession: I HATE chicken breast with passion but this recipe might’ve changed my opinion! It was so juicy and tender and honestly I cannot get over how tasty it was! Thank you so so much for this recipe!!!
Kathleen says
July 18, 2019 at 7:08 amHi, Yena! I’m so happy you like this recipe!! Yes, chicken breasts can sometimes be very dry and tasteless. Do you love chicken breasts now? Thank you for your feedback too! 🙂
Alicia says
July 2, 2019 at 4:07 amHi,
I would like to make this recipe using boneless/skin less chicken breasts. I’m not really a cook, so I was wondering what changes (temperature and time) you would make.
Kathleen says
August 16, 2019 at 7:36 pmHi Alicia!
It really depends on how large the chicken breasts are. I would start by cooking on 400 degrees for around 30-35 minutes and then turn the oven down to 350 degrees for about 10 minutes as specified in the recipe. You’ll have to keep an eye on it as all ovens cook differently and the size of boneless/skinless chicken breast can vary quite a bit (meaning the cooking time will vary). Check the internal temp with a meat thermometer to be sure. I hope this helps!
janet boost says
May 29, 2019 at 9:49 amI want to make this recipe but am confused about the reference to green beans at the start
Kathleen says
May 29, 2019 at 2:19 pmHi, Janet! Oops, thank you! I corrected it now. I hope you enjoy this recipe 🙂
Jeni says
May 22, 2019 at 12:16 amCan you make the boneless chicken breasts instead of bone in?
Kathleen says
May 28, 2019 at 6:30 pmYes, Jeni, you can. You have to adjust and reduce the brining time.
Lou says
April 25, 2019 at 2:39 amI would love to make this recipe but the posted Nutrition Facts are atrocious! It says per srrving, but is that for one piece of chicken, or for the whole recipe (6pieces of chicken)? Thx, Lou
Kathleen says
April 25, 2019 at 3:50 pmHi, Lou. Nutrition Facts has been updated. I hope you enjoy this recipe. Thanks!
Odette says
April 6, 2019 at 10:01 pmJust made this on the grill with skin on bone in chicken thighs. It was awesome! I would post a photo but I don’t see how.
Kathleen says
April 8, 2019 at 1:04 amHi, Odette! Thank you so much, glad that you like it! 🙂 You can post a photo in our Facebook Page: https://www.facebook.com/GWShomecooking/
Jen says
March 24, 2019 at 8:49 pmThis is so delish. I recommend the marinating 48 hours. I’ve done it for a few hours and for the 48, and the 48 is 100x better. I’d like to make a buffalo version of this. I was thinking of subbing some of the buttermilk for buffalo sauce. Then making a buffalo sauce to brush on at the end. Any suggestions?
Kathleen says
March 28, 2019 at 8:36 pmHey Jen, I totally agree with you that the extended marinating time is lots better. I haven’t yet experimented with converting this to a Buffalo chicken version. Would love to hear back from you if you give it a go! <3
Glenn says
March 10, 2019 at 11:20 pmI’m making tonight. I’m confused as to roasting vs baking, can you explain the difference.
Kathleen says
March 11, 2019 at 4:56 pmHi Glenn. It just means that you’re cooking the chicken at a high, dry, temperature 🙂
Martha says
May 24, 2019 at 10:39 pmIs roasting the same as broiling?
Vera says
October 6, 2019 at 9:48 pmNo roasting and broiling are two different cooking techniques
Michael Enis says
January 23, 2019 at 8:00 amKathleen, I have made this recipe since you first published it almost four years ago. It ALWAYS marinates two days. I have even, when forced to, let it marinate three days! A couple of times, Because, you know, life happens, I’ve even frozen the whole shebang after it marinated three days. Two weeks later thawed it out, roasted it, wonderful stuff! When I make it, I always roast the chicken on a rack over a pan of Buttermilk roasted potatoes, so the the juices from the chicken drip down into the potatoes. Both dishes ALWAYS get rave reviews. To those who keep wanting to use boneless/skinless chicken, I would just say, “Bone-in/ skin-on chicken makes this dish SO much better.” Besides, bone-in/skin-on is cheaper. I really only intended to thank you, Kathleen, for this wonderful recipe, guess I got carried away.
Kathleen says
January 23, 2019 at 8:08 pmHi, Michael! Wow, thank you so much for your review!! I’m so happy it always turns out great. And thank you for the tips about boneless chicken! 🙂
Kathleen says
January 25, 2019 at 4:38 amHi Michael! Your comment absolutely made my whole week!! I love that you have made this recipe for 4 years. That is such a testament to this delicious chicken recipe. I sincerely hope you find many more recipes on our site that Rock your kitchen. Did you see our recently published Creamy Tuscan Garlic Chicken?
Cindy says
June 17, 2019 at 1:45 amButtermilk roasted potatoes? Please fill me in on the details.
Amy says
January 17, 2019 at 5:08 pmThe chicken was amazing. Great flavor.
I used boneless skinless chicken breasts but they never did brown up on the top. Any suggestions?
Kathleen says
January 18, 2019 at 1:43 amHey Amy, did you chicken breasts have skin on them.
Richard says
January 11, 2019 at 6:36 pmHi Kathleen, great recipe, I used boneless skinless breats. Results, Awesome! Hot or cold. A stand alone treat.
Kathleen says
January 13, 2019 at 2:41 amSo glad you liked it, Richard! How long did you marinate the boneless chicken breasts?
NANCY S. says
December 24, 2018 at 3:06 amThis chicken is AMAZING! 👅💦 I followed the directions exactly as written. The chicken not only had incredible flavor all the way through, but it was melt in your mouth tender! Please be sure to let it marinate the full 2 days. Helpful hint: you really must use fresh rosemary & mince your own garlic to achieve the amazing flavor the author intended. Dried rosemary & the store bought already minced garlic just won’t get you there!
William says
November 18, 2018 at 10:36 pmhi the recipe looks awesome!
does it matter if i bake it instead of roasting it? and also if i decided to do boneless skin less breasts, would that work? and what temp would you recommend baking it in if i wanted to do low and slow.
your help is appreciated and keep up the awesome work!
Kathleen says
November 21, 2018 at 6:37 pmHi William. Yes, it does. I’d suggest roasting. I prefer bone-in chicken in this recipe. Hope that helps 🙂
Teris says
November 10, 2018 at 9:53 pmLOVE this recipe! My husband and I don’t typically enjoy white breast meat until now! First prepared this with bone in thighs and was very good. Decided to try breast since there was a very good sale on organic! No more dry white with this technique!! So flavorful too! Thanks.
Kathleen says
November 11, 2018 at 11:32 pmSo happy to hear you like the Buttermilk Roasted Chicken <3
Dawn says
November 4, 2018 at 9:14 pmHello. I’d like to try this recipe. Can I use a whole toaster chicken or do you feel it’s better when you roast in pieces ?
Kathleen says
November 9, 2018 at 5:12 pmHey Dawn. Well, when I use a whole roaster, I cut it up in pieces. I like how the pieces roast more evenly. I’d love to hear back from you if you give a whole roaster a try!! Best of luck <3
boss lady says
October 14, 2018 at 1:05 amWOW!!!! My plan was to have this marinate a few hours for dinner on Thursday night, but then life happened and cooked it tonight (Saturday). It was by far the most tender chicken I’ve ever had or made, and had an incredible flavor. I spatchcocked a whole chicken, and since I didn’t have buttermilk I made a substitute of milk with lemon juice, and added a few more garlic cloves because we love garlic. Will definitely keep this one in the recipe box!! Thank you so much for an awesome recipe!!
Kathleen says
October 16, 2018 at 9:09 pmYou are so welcome and I’m so happy it was a big hit for you! <3
Vickie says
August 26, 2018 at 3:53 pmHow big are your chicken breasts? The ones sold in my grocery store are huge and I’m wondering if 45 minutes would be long enough.
Kathleen says
August 27, 2018 at 9:53 pmHi Vickie. You might need to cook them a little longer if they’re really big <3
Craig says
July 4, 2018 at 9:41 pmThis is an awesome recipe and so easy to make. Kathleen “Smith” has an amazing sense of food
Kathleen says
July 6, 2018 at 4:39 pmAh, Thank you, Craig! You made my day <3
Katy says
December 13, 2016 at 5:32 amI’m planning on cooking tomorrow and was wondering if I can make a sauce out of the marinade? Maybe throw it on the stove or something?
Kathleen Smith says
December 14, 2016 at 12:08 amHi Katy. I don’t think this marinade is suited to be a sauce.
Sharon says
December 6, 2016 at 4:26 amCould oregano be used instead of rosemary? Also, I wonder about the honey. We don’t like sweet food. Can it be left out? Thanks!
Kathleen Smith says
December 6, 2016 at 7:13 pmHi Sharon. Yes, you could use Oregano. Personally, I would use dried because I find fresh oregano to be bitter. I would not skip the honey. It’s not just included for flavoring, it’s needed for the brine to do its job. I don’t think this dish comes out particularly sweet.
Sarah Smith says
November 10, 2016 at 1:03 amMade this tonight for the first time, and it was AMAZING!
Kathleen Smith says
November 12, 2016 at 12:35 amSo glad you enjoyed, Sarah!
Megan says
October 28, 2016 at 1:43 amI have never left a comment on any blog over a recipe but this is the BEST CHICKEN I HAVE EVER EATEN OR MADE IN MY LIFE!!! I was skeptical when I took it out of the marinade due to the sour smell from the buttermilk and I was not prepared for how amazing this chicken was. Just WOW!
Kathleen Smith says
October 29, 2016 at 3:48 amOH my Gosh! Thank you Megan, you made my day! 🙂
Kristin says
October 19, 2016 at 10:37 pmAny particular reason there’s an image covering the ingredients? I saved it on Pinterest (from Pinterest) and was going to make it for dinner tonight.
Kathleen Smith says
October 20, 2016 at 12:13 amHey Kristin. I’m so sorry, that’s happening! We just redesigned the site and I think there must be a bug. Do you mind telling me what web browser you’re using.
Cindee says
October 2, 2016 at 10:51 pmHi Kathleen, saw your recipe went to the store. Picked up the ingredients started putting it all together. Then I saw marinade. Oh no too late I put everything in my Ninja but the chicken and poured over the chicken for ten minutes. Then put the chicken into baking dish baked it. Hope it turns out right.
Kathleen says
October 3, 2016 at 6:35 pmFinger Crossed!!!
reny says
August 30, 2016 at 7:18 pmlove the website! although when i open it (i’m using Safari) the ad is really annoying. it hovers on the right side so i can’t see half the recipe. Can’t even see what i’m writing now, because half the comment side is covered by the ad. any way to remove it? i don’t see any x.
also, 40 min at 400F and then 7min at 350F, won’t the chicken get too done by then?
Thanks.
Kathleen says
August 30, 2016 at 8:31 pmHi Reny. If you are seeing ads that block any content, they aren’t ads from my site. Those ads are appearing on mobile devices, including Ipads, that haven’t updated their operating system. They are ads generating from a site previously visited. I can only imagine how frustrating they are! Please let me know if this for some reason doesn’t describe your situation. I feel like my site has been hijacked!
KRYSTALWorkman says
July 19, 2016 at 12:57 pmI just came across your rescips. I need it or tonight. Would the recipe work with only 10 hours of Marinating?
Have you ever baked it leaving some of the marinade in the pot?
I only have skinless boneless chicken
Kathleen says
July 19, 2016 at 9:16 pmHi Krystal. I think you should be fine with the shorter marinating time since you’re using boneless. No, I haven’t baked it with the marinade. Sorry. Hope you enjoy!
Laura says
May 24, 2016 at 12:24 pmI am making potatoes augratin to go with the roasted chicken. The potatoes augratin call for a 350 degree oven to cook for 1 1/2 hours. I was thinking of boosting the temperature to 375 degrees and also roasting the chicken at this temperature and increasing the roasting time. What do you think?
Kathleen says
May 24, 2016 at 11:58 pmHi Laura. I haven’t cooked this recipe at that temperature. It sounds like it should work. I think you’ll need to watch the top to make sure it doesn’t burn.
Deb says
May 3, 2016 at 12:28 amThank you for the recipe, which I am yet to try. Could you please confirm if the recipe calls for one and a half tablespoons of salt? That seems like a lot!
Kathleen says
May 4, 2016 at 4:48 amHi Deb. Yes, that’s the amount I used and it can out great.
Katie says
February 6, 2016 at 4:18 pmMade this last night and it was wonderful!!!! Grilled outside, this will be the only way I will grill chicken!! Moist and delicious!!! Thank you! Can’t wait to try other recipes from your blog.
Kathleen says
February 6, 2016 at 6:29 pmThanks so much Katie! Glad your with us 🙂
Lisa Chance says
December 14, 2015 at 5:38 amOh, my! Made this for company, using thyme instead of rosemary. It was a huge hit! So tender and flavorful. Even better the next day. Thanks!
Kathleen says
December 14, 2015 at 6:38 amSo glad you like the recipe, Lisa!
Rorie Bell says
December 12, 2015 at 6:51 pmHi,
Tried to print recipe but print button doesn’t work ?
Kathleen says
December 13, 2015 at 6:19 pmHi Rorie. I just tried it and it worked. Not sure why it’s not printing for you. I’ll call my tech people and see if they can figure out whats going on. Sorry for the inconvenience!
Liz says
November 21, 2015 at 9:15 amBy mistake my husband used 2 tablespoons of dried thyme instead of the fresh thyme I had on hand. I replaced rosemary with thyme because one of my guests doesn’t like rosemary. Now I’m worried we’ve ruined the chicken sitting in the marinade. Is there anything we can do to mitigate too much thyme before we roast the chicken?
Kathleen says
November 21, 2015 at 5:15 pmHi Liz, I’m sorry, I’m not sure how to mitigate that. I love thyme and think it would be great in this recipe. Like you, I’m just not sure of that quantity. I wish I had a solution for you. Again, sorry!
Stephanie says
November 9, 2015 at 9:03 pmI put this together yesterday for tonight. I know you suggested two day, which I’ve done and loved. Unfortunately, I wasn’t thinking and planned for tonight. I forgot the honey, I’ll be baking in an hour, and I accidentally use olive oil. I thought I remembered the recipe, can’t trust my memory! I’ll give it a shot since I don’t have a choice. Like I said, I’ve made this before and loooove it! Thanks for sharing this recipe!
Kathleen says
November 10, 2015 at 12:59 amHi Stephanie. So glad you loved it! Hope you enjoy it tonight! 🙂
V says
October 22, 2015 at 12:49 amHow would I cook whole chicken split chicken breasts using your recipe? I so want to try this!
Kathleen says
October 25, 2015 at 2:36 amHi V. Not sure I understand your question. Are you asking about roasting a whole chicken or a whole chicken breast?
Deborah says
October 18, 2015 at 9:14 amForgot to say I used skinless boneless chicken breast.
Deborah says
October 18, 2015 at 9:10 amThis was tasty and moist. I used chicken breasts, each cut into 3. Cooked at 200 degrees Celsius, (don’t know what that translates into for Americans) cooked For 25-30 mins. I recommend this tasty recipe.
Kathleen says
October 25, 2015 at 3:03 amSo glad you liked it, Deborah!
Lauren says
October 15, 2015 at 4:03 pmHey there! about to try your recipe… how does your chicken get that nice brown color without searing first before the oven? Do you just stick it right in the oven without searing?
Kathleen says
October 20, 2015 at 4:22 amHi Lauren. Yes, right in the oven NO searing.
Karen says
October 9, 2015 at 7:40 pmHi Kathleen,
I made this with boneless, skinless chicken breasts and they had great flavor, but were a little bit dry. How would you adjust the cook time or temperature to accommodate the boneless, skinless chicken? Also, what purpose does the oil serve? Can the amount be reduced without sacrificing any texture?
Kathleen says
October 10, 2015 at 5:14 pmHey Karen. Great questions. Unfortunately, I haven’t made this recipe with boneless, skinless chicken. Using bone in definitely helps keep the chicken moister. The olive oil also helps to keep the chicken moist and add flavor. I think this recipe is best made with bone in chicken.
Lynne says
October 1, 2015 at 1:53 amI made this tonight using just chicken thighs and it was wonderful! It really does look gorgeous when you take it out of the oven, and if you like the skin, like I do, you will love this skin! Thank you!
Kathleen says
October 1, 2015 at 11:03 pmThank you Lynne. So glad you liked it 🙂
Vicky says
September 16, 2015 at 3:51 pmForgot. I always use legs and thighs which are our favorite pieces. :}
Vicky says
September 16, 2015 at 3:48 pmI have made this recipe many times and it always looks just like the picture. I have never added any sweetner or oil, but I do add hot sauce. I got my recipe from Smitten Kitchen which was adapted from Nigella’s recipe. It’s delicious!
Paula says
September 14, 2015 at 10:32 pmdo you remove the skin prior to marinating????
Kathleen says
September 15, 2015 at 4:57 amHi there Paula. No, I don’t remove the skin prior to marinating
Maia says
September 14, 2015 at 2:05 amIT WAS DELICIOUS!!!! Soooo moist and tender and juicy..I’m going to make it again this week to make sure I wasn’t dreaming ????
Kathleen says
September 15, 2015 at 4:59 amYay! So glad to hear that Maia! 🙂
Maia says
August 27, 2015 at 2:26 pmHi,
Do you think this recipe can be made with thighs instead of breast..if so what adjust would you make?
Kathleen says
September 1, 2015 at 10:25 pmHi Maia. Im sure the thighs would be great. Sorry I haven’t made the recipe with the thighs so I can’t give you accurate cooking times.
Vicky says
September 16, 2015 at 3:58 pmI only use legs and thighs for this recipe because that’s what we like. I roast in a cast iron frying pan and use a meat thermometer.
Renate says
August 17, 2015 at 5:00 amI was wondering if you can barbecue it instead of in the oven
Kathleen says
August 17, 2015 at 8:16 pmHi Renate. Sounds like a delicious option! Especially right now in these HOT days of August! Please let me know if you give it a try 🙂
Stacy says
July 24, 2015 at 4:26 pmHI! Was wondering if Olive Oil could replace the Veg. oil?
Kathleen says
July 26, 2015 at 4:06 amHi Stacy. I’m a little concerned about using olive oil. It has a lower smoking temperature than most vegetable oils and with the high temperature of roasting, it could be a problem
Marianne says
June 6, 2015 at 4:07 amOk, I kinda screwed up. I failed to go over the recipe right before even though I read it through a few times when I first saw it. So, I poured the buttermilk over the chicken and it sat in the fridge for a day before I realized my mistake. Second day, I added the other ingredients. I use organic honey and it’s in solid form, so I put it on the stove to melt. I got distracted, and it came to a boil. In a panic, I poured it into the cold buttermilk and it immediately hardened. I crossed my fingers and hoped it would eventually melt into the buttermilk. The following night when I planned to make this, something came up and I couldn’t make dinner, but when I got home, I made it anyway because I was afraid it might begin to spoil if I waited any longer. Long story short (too late for that I suppose) the Mister could not stop eating it even though he had eaten earlier. “This is some (expletive) good chicken!” He could not stop raving about it. Oh, and I did not add the oil to the buttermilk because I thought it would just float on top. Still turned out great. Thanks for another keeper, Kathleen. Sorry that was so long-winded. (PS. Used a small (under 3 lb.) chicken, cut up, and removed the breasts after 45 minutes. Left the rest in with the oven off as directed. Perfection.
Kathleen says
June 7, 2015 at 4:57 pmHi Marianne. I love that story! I’m so glad the chicken ended up working out well :)!!!!
consuelo says
May 21, 2015 at 6:15 pmDear Kathleen,
I am about to try this mouth watering recipe. I am only making 3 chicken thighs for my husband and I. Can I save half of the buttermilk marinate in the fridge for another time? If so, how long do you think it will last? Would you recommend freezing the marinate? This is before adding the chicken! Thanks for your wonderful blog and recipes. xx
Kathleen says
May 21, 2015 at 7:02 pmHello Consuelo! Gosh what a great idea. I haven’t done it so I can’t report any experiences. I think it should freeze very well though. I’d freeze the unused (prior to exposure to the chicken) in a ziplock bag and thaw it overnight before you want to use it again. Hope that helps 🙂
consuelo says
May 21, 2015 at 9:18 pmFantastic! Will do. Thank you. 😉
Amanda neese says
May 19, 2015 at 11:42 amCould you use boneless chicken breath for this recipe? My kids are funny about the bone-in chicken breath. Otherwise I think it looks great and can’t wait to try!
Kathleen says
May 21, 2015 at 6:55 pmHi Amanda. I haven’t tried it that way yet. I think it should work out really well. The length of time marinading as well as the oven temperature needs to be reduced. Sorry I haven’t worked it out yet. If you give it a try I’d love to hear how it works for you!
Marianne says
May 16, 2015 at 3:09 pmThis looks and sounds great, Kathleen. Any suggestions as to what to serve with it?
Ellen says
May 9, 2015 at 5:52 pmThe chicken looks amazing and I would love to try it but I am not a rosemary fan. Can you suggest another herb that might work? Thanks! Just stumbled upon your blog!
Kathleen says
May 9, 2015 at 6:24 pmHi Ellen. I think this would be wonderful with chives or thyme. Let me know if you try this recipe with them. 🙂
Linda Clark says
July 23, 2015 at 8:14 pmFresh Thyme works wonderfully!!!
Kathleen says
July 23, 2015 at 9:03 pmThanks Linda!
Thao @ In Good Flavor says
April 14, 2015 at 2:56 amThe color on this chicken looks amazing! And I love the flavor of rosemary and garlic on chicken.
Kathleen says
April 14, 2015 at 5:42 pmThank you Thao!