My easy buttermilk roasted chicken recipe marinates chicken in a simple buttermilk mixture then roasts it to perfection in the oven!
When you think of buttermilk chicken, I bet you think of fried chicken recipes or air fryer chicken dishes. Well, you can make roasted chicken too by marinating the chicken to get an unbelievable flavor and a moist, tender texture. All the flavor, none of the fat!
Serve it with your favorite rich sides or eat it as leftovers in a sandwich — this buttermilk roasted chicken recipe is a dinnertime classic!
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What I Love About This Recipe
Who doesn’t love a chicken dinner? It’s homey, flavorful, and filling, in all the most soul-comforting ways!
- Easy to make — marinade and roast!
- No messy fryer to deal with
- Perfect chicken every time!
- Goes great with any sides
- Crowd-pleasing WOW!
How To Make Buttermilk Roasted Chicken Recipe
I promise this buttermilk roasted chicken recipe is so easy!
Start by mixing together your buttermilk, oil, garlic, salt, pepper, rosemary, and honey. Then divide your chicken into two plastic bags and pour half of the buttermilk mixture into each bag. Seal, place on a rimmed plate or dish, and refrigerate for up to two days.
When you’re ready to cook, heat your oven to 400, and take your chicken out of the fridge. Let the marinade drain off and line a baking pan with foil. Put your chicken in a single layer and roast for 45 minutes, then turn off the oven — this is important! — and allow the chicken to continue to cook for 7-10 minutes.
Serve with hearty sides, and enjoy!
Recipe Notes
From the ingredients to the storage, I have all the tips to make sure your roasted chicken is lip-smacking good!
Ingredient Notes
Does cooking with chicken make you nervous? Never used buttermilk before? I got you covered!
- 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: Because this recipe roasts the chicken instead of baking it, I think using bone-in chicken with skin on works significantly better. You get far more flavor from the bone, plus it helps keep your chicken moist!
- Dark Meat: If you use dark meat chicken pieces, 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.
- Rosemary: Ah, the aromatic herb! I use fresh rosemary when I can — it goes so beautifully with the chicken! — but dried works too. Know that you’ll need to use much less dried herb than you would fresh though. Don’t over season!
Tools to Make
To make this buttermilk roasted chicken recipe, you’ll need tools for two steps: the marinating and the cooking!
- Bowls for mixing
- Sealable plastic bags for marinating
- A rimmed baked dish for marinating
- Baking sheet lined with foil
- Tongs to turn the chicken
Got it? Now get to it!
How Long Can You Keep This In The Fridge?
Always store your chicken in the fridge, whether it’s raw or cooked! The freezer is even better for raw, but we don’t want any nasty things growing on our delicious roasted chicken.
Once cooked, store your buttermilk chicken leftovers in the fridge for up to four days.
Can You Freeze This?
Yes! Chicken loves the freezer, in whatever form. You can make a whole batch of this chicken, and then either freeze it in the marinade process or freeze it fully cooked for up to four months.
Either way, let it thaw in the fridge overnight, then either cook it as normal or reheat and eat!
Make Ahead Tips
This recipe has make-ahead magic built right in! You must let the chicken marinate at least a day, preferably two. So go ahead and let your chicken get cozy in the fridge!
Serving Recommendations
My very favorite way to serve this buttermilk roasted chicken recipe is with some delicious sides! Go for my roasted green beans to carry that roasted flavor through, and add on a light, sweet strawberry spinach saladto balance out the baked flavors. Your dinner guests will be satisfied and happy!
Recipe Variations
What variations could there be with a chicken buttermilk recipe? Oh, plenty!
- Want to use a specific cut of meat? Try tenders for buttermilk chicken tenders and make a dinner every kid will love!
- The classic way to cook buttermilk chicken is to fry it — so go ahead and try buttermilk fried chicken!
- Don’t want the roasted flavor? You can get the same deep, delicious richness with buttermilk baked chicken (which requires a lower temp and slower cooking!)
- Toss some of your favorite veggies on your baking tray to get a full meal with roast chicken with vegetables!
Buttermilk Roasted Chicken
Ingredients
- 6 chicken breast halves, bone-in
- 3 cups buttermilk well shaken
- 3/4 cup vegetable oil divided
- 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.
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More Chicken Recipes
Even more chicken goodness is at your fingertips!
- Million Dollar Chicken – This lives up to its name, with rich satisfying flavors, a golden roasted skin, and juicy meat!
- Shoyu Chicken – A succulent dish that falls off the bone, chicken has never been easier!
- Roasted Chicken Wings – Great for game night and a delicious appetizer!
- Roasted Chicken Legs – This cheap chicken cut is a fun finger food
- Tandoori Chicken – Every Indian meal starts with good, flavorful tandoori chicken!
Conclusion
When it’s dinnertime, and you know you’ve got a buttermilk roasted chicken recipe waiting for you, something about your soul just gets extra happy. Buttermilk chicken is comforting and caring and ready to make your dinner delicious!
What sides did you serve with your buttermilk chicken recipe? Let me know in the comments!
Source: Slightly adapted from Nigella Lawson via The New York Times
I marinated this for 2 full days and although the chicken was quite moist, it didn’t deliver the flavour I expected. I thought the garlic and rosemary would have come thru but I didn’t taste either. Just more bland than I had hoped…
Patti, I say this with ALL the modesty in my heart, this is the MOST flavorful chicken in the whole world. I can not even comprehend why you thought it was bland. The garlic and rosemary come through in a lovely way and the chicken is deliciously flavored straight through to the bone. I’m sorry you are disappointed, but this chicken recipe is the most delicous chicken I’ve ever had.
Made this with boneless chicken breasts and roasted veggies underneath for 40mins on 200C (fan) and it was honestly the nicest chicken we’ve had for a very long time!
Wow, thank you so much, Jo! 🙂
Love this recipe but I had a question about freezing. Does the chicken get the same benefits of the days long marinade if put in the freezer right after it’s prepped? I didn’t want the chicken to marinate for several days then freeze because it was coming up on it’s life expectancy and I wanted to freeze right away.
Hey Brandi. I believe it will, but have not tested it out!
Followed recipe to the T. Perfect and the best chicken I ever ate!!!
Yaaay!! I really really love this chicken, I’m happy you like it, Cathy! <3
WOW, this looks amazing! How do you think Kefir would work in place of the buttermilk?
Hi Lynne! I haven’t tried using Kefir yet so I’m not sure how will it turn out. But if you give it a try, let us know! Happy cooking 😀
My new favorite chicken recipe
Happy cooking, Randalynn!
I Am a guy in the kitchen, hate dealing with charcoals flies heat and the Holiday clean up. Put the chicken in large plastic bowl., as opposed to sealable bags. Is One day marinate ok? Thanx for the easy step by step recipe. Question, would fresh basil be too overpowering for tis recipe ?
Hi Carl! Yes, you can marinate it for at least a day (better if two days tho). Basil is a good addition to this recipe. Hope this helps! 😀
Making this week, just made the marinade. Question, could I bake this on my convection oven setting, or just use regular bake setting?
Hi Cheryl! Yes, you can bake it in convection oven. I haven’t tried this method yet but I think you’ll have to lower the temperature since it’s faster to cook in convection than a regular oven. Hope this helps! 😀
This recipe was absolutely delicious! I marinated it yesterday and made it today. I used drumsticks. I will definitely be making this again! I’m (and my family!) so happy I came across this recipe and tried it.
That’s fantastic, Christina! So glad to hear you love it!
OMG!!!! Absolutely delicious!!! Exactly as you said it would be, moist, tender and so good! I will definitely make this again.
Thanks, Karen! So happy to hear it turned out great for you!
Very good, will make again. Also, I always marinate chicken in buttermilk before flouring for fried chicken, yummy!
Thank you so much, Jan!
I 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?
Hi 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.
One and a half tablespoons of salt sounds like a lot. Is that correct?
Hi Allison. Yes, that is the correct amount.
OMG 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!!!
So happy you liked the chicken Kristin. I love that you tried it successfully with boneless breasts!
I 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!
Woot! Way to go, Alexis! 😃 So thrilled to hear you liked the recipe!
This 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.
Wow! Thanks Vera! So glad to hear it came out GREAT! 😄
My 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!
Hi 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
Hi 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.
Confession: 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!!!
Hi, 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! 🙂
Hi,
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.
Hi 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!
I want to make this recipe but am confused about the reference to green beans at the start
Hi, Janet! Oops, thank you! I corrected it now. I hope you enjoy this recipe 🙂
Can you make the boneless chicken breasts instead of bone in?
Yes, Jeni, you can. You have to adjust and reduce the brining time.
I 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
Hi, Lou. Nutrition Facts has been updated. I hope you enjoy this recipe. Thanks!
Just 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.
Hi, Odette! Thank you so much, glad that you like it! 🙂 You can post a photo in our Facebook Page: https://www.facebook.com/GWShomecooking/
This 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?
Hey 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
I’m making tonight. I’m confused as to roasting vs baking, can you explain the difference.
Hi Glenn. It just means that you’re cooking the chicken at a high, dry, temperature 🙂
Is roasting the same as broiling?
No roasting and broiling are two different cooking techniques
Kathleen, 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.
Hi, 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! 🙂
Hi 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?
Buttermilk roasted potatoes? Please fill me in on the details.
The chicken was amazing. Great flavor.
I used boneless skinless chicken breasts but they never did brown up on the top. Any suggestions?
Hey Amy, did you chicken breasts have skin on them.
Hi Kathleen, great recipe, I used boneless skinless breats. Results, Awesome! Hot or cold. A stand alone treat.
So glad you liked it, Richard! How long did you marinate the boneless chicken breasts?
This 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!
hi 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!
Hi William. Yes, it does. I’d suggest roasting. I prefer bone-in chicken in this recipe. Hope that helps 🙂
LOVE 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.
So happy to hear you like the Buttermilk Roasted Chicken <3
Hello. 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 ?
Hey 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
WOW!!!! 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!!
You are so welcome and I’m so happy it was a big hit for you! <3
How 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.
Hi Vickie. You might need to cook them a little longer if they’re really big <3
This is an awesome recipe and so easy to make. Kathleen “Smith” has an amazing sense of food
Ah, Thank you, Craig! You made my day <3
I’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?
Hi Katy. I don’t think this marinade is suited to be a sauce.
Could oregano be used instead of rosemary? Also, I wonder about the honey. We don’t like sweet food. Can it be left out? Thanks!
Hi 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.
Made this tonight for the first time, and it was AMAZING!
So glad you enjoyed, Sarah!
I 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!
OH my Gosh! Thank you Megan, you made my day! 🙂
Any 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.
Hey 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.
Hi 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.
Finger Crossed!!!
love 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.
Hi 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!
I 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
Hi 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!
I 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?
Hi 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.
Thank 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!
Hi Deb. Yes, that’s the amount I used and it can out great.
Made 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.
Thanks so much Katie! Glad your with us 🙂
Oh, 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!
So glad you like the recipe, Lisa!
Hi,
Tried to print recipe but print button doesn’t work ?
Hi 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!
By 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?
Hi 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!
I 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!
Hi Stephanie. So glad you loved it! Hope you enjoy it tonight! 🙂
How would I cook whole chicken split chicken breasts using your recipe? I so want to try this!
Hi V. Not sure I understand your question. Are you asking about roasting a whole chicken or a whole chicken breast?
Forgot to say I used skinless boneless chicken breast.
This 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.
So glad you liked it, Deborah!
Hey 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?
Hi Lauren. Yes, right in the oven NO searing.
Hi 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?
Hey 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.
I 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!
Thank you Lynne. So glad you liked it 🙂
Forgot. I always use legs and thighs which are our favorite pieces. :}
I 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!
do you remove the skin prior to marinating????
Hi there Paula. No, I don’t remove the skin prior to marinating
IT WAS DELICIOUS!!!! Soooo moist and tender and juicy..I’m going to make it again this week to make sure I wasn’t dreaming ????
Yay! So glad to hear that Maia! 🙂
Hi,
Do you think this recipe can be made with thighs instead of breast..if so what adjust would you make?
Hi 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.
I 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.
I was wondering if you can barbecue it instead of in the oven
Hi 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 🙂
HI! Was wondering if Olive Oil could replace the Veg. oil?
Hi 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
Ok, 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.
Hi Marianne. I love that story! I’m so glad the chicken ended up working out well :)!!!!
Dear 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
Hello 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 🙂
Fantastic! Will do. Thank you. 😉
Could 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!
Hi 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!
This looks and sounds great, Kathleen. Any suggestions as to what to serve with it?
The 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!
Hi Ellen. I think this would be wonderful with chives or thyme. Let me know if you try this recipe with them. 🙂
Fresh Thyme works wonderfully!!!
Thanks Linda!
The color on this chicken looks amazing! And I love the flavor of rosemary and garlic on chicken.
Thank you Thao!