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My easy buttermilk roasted chicken recipe marinates chicken in a simple buttermilk mixture then roasts it to perfection in the oven! This is the buttermilk chicken recipe I come back to again and again — whether you’re making chicken breasts, thighs, or a full roasted chicken.
When you think of buttermilk chicken, I bet you think of fried chicken recipes. Well, you can make roasted chicken, too, by marinating the chicken for unbelievable flavor and a moist, tender texture. All the flavor, none of the fat!
If you love flavorful chicken dishes, I hope you’ll try Million Dollar Chicken, Ritz Cracker Chicken, and Melt in Your Mouth Chicken next.
If you’re looking for more cozy weeknight meals like this one, be sure to browse my Chicken Dinner Recipes collection for more easy family favorites.
✨ Before You Start
A few simple tips will help your buttermilk roasted chicken turn out incredibly flavorful and perfectly juicy every time.
⭐ Marinate long enough. The buttermilk marinade does the real magic here. Overnight works well, but if you have the time, letting the chicken marinate for up to 48 hours gives the most tender, flavorful results.
⭐ Let the excess marinade drip off. Before roasting, place the chicken on a wire rack for a minute or two so extra marinade can drip away. Too much marinade on the surface can prevent the chicken from browning properly.
⭐ Use bone-in chicken breasts. Bone-in chicken breasts stay juicier during roasting and absorb more flavor from the marinade.
⭐ Don’t skip the resting time. Letting the chicken rest for about 10 minutes after roasting allows the juices to redistribute so every bite stays moist.
⭐ Keep the oven closed at the end. Turning the oven off and letting the chicken finish cooking in the residual heat keeps it tender while preventing over-browning.
Ingredients + Key Notes
Most of these ingredients are pantry staples, but a few are worth highlighting because they do important work in this recipe.
Bone-in chicken breasts
Bone-in chicken breasts stay much juicier during roasting than boneless cuts and hold up well during the long marinade.
Buttermilk
Buttermilk is the secret to incredibly tender chicken. Its mild acidity helps break down muscle proteins while adding a subtle tangy flavor.
Garlic
Fresh garlic infuses the marinade with savory depth that pairs beautifully with the herbs.
Fresh rosemary
Rosemary adds a classic roasted-chicken flavor that complements the buttermilk marinade.
Honey
A small amount of honey balances the tanginess of the buttermilk and helps the chicken caramelize slightly in the oven.
Vegetable oil
Oil helps the chicken brown evenly while roasting and keeps the exterior from drying out.
Parsley (optional)
Fresh parsley adds a bright pop of color and freshness just before serving.
How Long to Marinate Chicken in Buttermilk
Marinate chicken in buttermilk for at least 1–2 hours, but for the best flavor and tenderness, let it sit for 8–24 hours. You can marinate up to 48 hours, but longer than that may make the texture too soft.
Buttermilk works best when it has time to do its job — tenderizing the meat and infusing it with flavor. You don’t need days, but a little patience goes a long way here.
Minimum: 1–2 hours will give you some benefit if you’re short on time.
Best: 8–24 hours (overnight is ideal for the most tender, flavorful chicken).
Maximum: Up to 48 hours — after that, the texture can start to get too soft.
If you can plan ahead, an overnight soak is the sweet spot. It’s the easiest way to get that juicy, restaurant-quality result.
🥣 How to Make Buttermilk Roasted Chicken
Start by whisking together the buttermilk, oil, garlic, salt, pepper, rosemary, and honey until the salt dissolves. Divide the chicken between two zip-top bags and pour the marinade over the top. Seal the bags and refrigerate overnight — or up to two days for the best flavor.
When you’re ready to cook, preheat the oven to 400°F. Remove the chicken from the marinade and let the excess drip off before arranging the pieces in a single layer on a foil-lined baking sheet. Drizzle with a little oil and roast until the chicken is golden and cooked through.
Turn off the oven and let the chicken sit in the residual heat for a few more minutes before removing it from the oven. After a short rest, sprinkle with fresh parsley and serve.
Best Cuts for Buttermilk Chicken
One of the reasons this recipe works so well is that buttermilk pairs beautifully with just about any cut of chicken. You can easily adjust based on what you have on hand or what your family prefers.
Chicken thighs: The juiciest and most forgiving option — great for beginners and packed with flavor.
Chicken breasts: Leaner but still tender with the buttermilk marinade — just be careful not to overcook.
Whole chicken or mixed pieces: Perfect for a classic roasted chicken dinner with a mix of textures and flavors.
No matter which cut you choose, the buttermilk helps keep everything moist and flavorful.
⭐ Pro Tips
⭐ Flip the marinade bags halfway through. This helps the marinade coat the chicken evenly so every piece absorbs the same amount of flavor.
⭐ Use a rack for better browning. Letting the chicken sit briefly on a rack before roasting helps remove excess marinade so the skin browns instead of steaming.
⭐ Don’t overcrowd the pan. Leave a little space between each piece of chicken so the heat circulates evenly.
⭐ Use a thermometer for perfect doneness. Chicken is done when the internal temperature reaches 165°F in the thickest part.
⭐ Fresh herbs make a difference. Fresh rosemary gives the chicken a much brighter flavor than dried herbs.
⚠️ Common Mistakes to Avoid
Leaving too much marinade on the chicken: This can prevent browning and lead to soggy skin instead of a golden finish.
Skipping the rack: Elevating the chicken helps air circulate, which makes a big difference in texture.
Overcrowding the pan: Give the chicken space so it roasts instead of steams.
Overcooking chicken breasts: They’re leaner than thighs, so keep an eye on them to avoid dryness.
Why Buttermilk Makes Chicken So Tender
Buttermilk is slightly acidic, which helps break down proteins in the chicken during the marinade. This process tenderizes the meat without making it mushy, resulting in chicken that stays incredibly juicy after roasting.
The dairy proteins in buttermilk also help the marinade cling to the surface of the chicken, allowing the garlic, herbs, and seasoning to penetrate deeper into the meat.
During roasting, the sugars from the honey help the exterior of the chicken lightly caramelize, creating a beautifully browned finish and adding a subtle sweetness that balances the tangy buttermilk.
Storing, Reheating, Freezing, and Make-Ahead Tips
Storing
Store leftover buttermilk roasted chicken in an airtight container in the refrigerator for up to 4 days.
Reheating
For best results, reheat in a 350°F oven for about 15 minutes until warmed through. This helps keep the chicken juicy without drying it out.
Freezing
Cooked chicken can be frozen for up to 3 months. Wrap tightly or store in a freezer-safe container.
Make-Ahead
This recipe is perfect for preparing ahead. Marinate the chicken up to 48 hours in advance, then roast it when you’re ready to cook.
What to Serve With Buttermilk Roasted Chicken
Fresh + Crisp Sides
A fresh salad or bright vegetable side helps balance the richness of the roasted chicken. Try a Three Bean Salad, Strawberry Salad with Blue Cheese, or deliciously simple Roasted Carrots and Parsnips.
Comfort Food Pairings
If you want to lean into cozy comfort food, serve this chicken with Creamed Corn, Ranch Potatoes, Stewed Potatoes, or Creamed Peas.
Sweet Finishes
Finish dinner with something sweet like Peach Cobbler, Hershey’s Chocolate Cake, Chess Pie, or creamy Lemon Lush.
Frequently Asked Questions
◆ How long should you marinate chicken in buttermilk?
For the best results, marinate chicken in buttermilk for at least 1–2 hours, but ideally 8–24 hours. This gives the buttermilk enough time to tenderize the meat and add flavor. You can go up to 48 hours, but longer than that may start to affect the texture.
✦ Can I use boneless chicken instead?
Yes, but bone-in chicken breasts tend to stay juicier during roasting. If using boneless chicken, reduce the cooking time and start checking for doneness around 25–30 minutes.
✦ Does buttermilk make chicken tender?
Yes. The mild acidity in buttermilk helps break down proteins in the chicken, which tenderizes the meat and helps it stay juicy after cooking.
✦ Can I marinate the chicken too long?
Chicken can safely marinate in buttermilk for up to 48 hours. After that, the texture can start to become slightly soft.
✦ What temperature should the chicken be when it’s done?
Chicken is fully cooked when the internal temperature reaches 165°F in the thickest part of the meat.
✦ Can I make this recipe with chicken thighs?
Absolutely. Bone-in chicken thighs work beautifully with this marinade and will stay very juicy during roasting.
✦ Can I freeze buttermilk marinated chicken?
Yes. You can freeze the chicken in the marinade before cooking. When ready to cook, thaw it overnight in the refrigerator and roast as directed.
◆ What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make an easy substitute by combining milk with an acid like lemon juice or vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or white vinegar and let it sit for 5–10 minutes before using.
◆ Can I use milk and vinegar instead of buttermilk?
Yes! Milk mixed with vinegar or lemon juice is the most common substitute and works very well in this recipe. It won’t be quite as rich as real buttermilk, but it will still help tenderize the chicken.
◆ Why isn’t my chicken crispy?
This usually comes down to moisture. Too much marinade left on the chicken or overcrowding the pan can cause the chicken to steam instead of roast. Let excess marinade drip off before baking, and use a rack if possible so heat can circulate around the chicken.
More Chicken Dinner Recipes
- No Peek Chicken
- Bacon Wrapped Chicken
- Italian Dressing Chicken
- Chicken Pot Pie with Biscuits
- Apple Chicken
- Smothered Chicken
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
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 (3 cups), 1/2 cup vegetable oil, garlic (4 cloves), salt (1 1/2 tablespoons), pepper (1 teaspoon), rosemary (2 tablespoons), and honey (2 tablespoons) until salt is dissolved.
- Divide the chicken pieces (6) into two 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 the bag leaks. Refrigerate overnight or preferably for 2 days. Flip the bag halfway through marinating time.
- Heat oven to 400ºF (204ºC). 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
Source: Slightly adapted from Nigella Lawson via The New York Times
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!