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Buttermilk Roasted Chicken

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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.

Buttermilk Roasted Chicken 3

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.

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Buttermilk Roasted Chicken 2

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.Buttermilk Roasted Chicken 4 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.

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Buttermilk Roasted Chicken

Our easy Buttermilk Roasted Chicken recipe is marinated in a simple buttermilk mixture then roasted in the oven.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 6 Servings
Author: Kathleen

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

Serving: 1/6 of the recipe | Calories: 230kcal | Carbohydrates: 12g | Protein: 28g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 2003mg | Potassium: 599mg | Sugar: 11g | Vitamin A: 8.4% | Vitamin C: 5.8% | Calcium: 15.2% | Iron: 3.8%
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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

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Comments

  1. 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!!!

    Reply

    • 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! 🙂

      Reply

  4. 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

    Reply

  5. 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.

    Reply

  6. 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?

    Reply

    • 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

      Reply

  8. 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.

    Reply

    • 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! 🙂

      Reply

    • 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?

      Reply

  9. The chicken was amazing. Great flavor.
    I used boneless skinless chicken breasts but they never did brown up on the top. Any suggestions?

    Reply

  10. Hi Kathleen, great recipe, I used boneless skinless breats. Results, Awesome! Hot or cold. A stand alone treat.

    Reply

  11. 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!

    Reply

  12. 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!

    Reply

  13. 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.

    Reply

  14. 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 ?

    Reply

    • 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

      Reply

  15. 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!!

    Reply

  16. 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.

    Reply

  18. 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?

    Reply

  19. 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!

    Reply

    • 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.

      Reply

  21. 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!

    Reply

  22. 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.

    Reply

    • 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.

      Reply

  23. 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.

    Reply

  24. 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.

    Reply

    • 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!

      Reply

  25. 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

    Reply

    • 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!

      Reply

  26. 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?

    Reply

    • 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.

      Reply

  27. 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!

    Reply

  28. 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.

    Reply

  29. 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!

    Reply

    • 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!

      Reply

  31. 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?

    Reply

    • 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!

      Reply

  32. 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!

    Reply

    • Hi V. Not sure I understand your question. Are you asking about roasting a whole chicken or a whole chicken breast?

      Reply

  35. 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.

    Reply

  36. 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?

    Reply

  37. 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?

    Reply

    • 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.

      Reply

  38. 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!

    Reply

  40. 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!

    Reply

  42. 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 ????

    Reply

    • 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.

      Reply

    • 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.

      Reply

    • 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 🙂

      Reply

    • 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

      Reply

  46. 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.

    Reply

  47. 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

    Reply

    • 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 🙂

      Reply

  48. 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!

    Reply

    • 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!

      Reply

  50. 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!

    Reply

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