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This Buttermilk Marinated Chicken Recipe is one of the easiest ways to make incredibly juicy, flavorful oven roasted chicken. A simple buttermilk marinade gently tenderizes the chicken while locking in moisture, creating beautifully golden, tender chicken that’s perfect for everything from easy weeknight dinners to Sunday family meals. Whether you’re using chicken breasts, thighs, or even a whole chicken, this is a recipe you’ll come back to again and again.
If you usually think of buttermilk as the secret to crispy fried chicken, you’re in for a delicious surprise. Buttermilk works just as beautifully for roasted chicken, adding incredible tenderness and flavor without heavy breading or frying. It’s an easy restaurant technique that delivers consistently juicy results with very little effort.
If you love easy chicken dinners, be sure to try my Marry Me Chicken, Chicken Florentine, and Honey Garlic Chicken Thighs next. You can also browse all of my Chicken Dinner Recipes for even more family-friendly favorites.
✨ Before You Begin
✨ Marinate long enough. The buttermilk is what makes this recipe so special. Marinate the chicken for at least 4 hours, but overnight is even better. If you have the time, letting it marinate for up to 48 hours creates incredibly tender, flavorful chicken.
✨ Let the excess marinade drip off. Before roasting, place the chicken on a wire rack for a minute or two so the extra marinade can drip away. Leaving a light coating of the marinade helps the chicken brown beautifully without becoming messy.
✨ Use bone-in chicken breasts. Bone-in chicken breasts stay juicier during roasting and absorb more flavor from the buttermilk marinade. You can also use thighs, drumsticks, or a whole chicken if you prefer—just adjust the cooking time as needed.
✨ Use an instant-read thermometer. Chicken is perfectly cooked when the thickest part reaches 165°F. It’s the easiest way to guarantee juicy, tender results every time.
✨ Let the chicken rest before serving. Rest the chicken for about 10 minutes after roasting so the juices can redistribute throughout the meat, keeping every bite moist and flavorful.
Ingredients + Key Notes
Chicken: I love using bone-in, skin-on chicken breasts for this recipe because they stay exceptionally juicy while roasting. The bones help insulate the meat from the oven’s heat, while the skin turns beautifully golden and crisp. You can also use bone-in thighs, drumsticks, or even a whole chicken—just adjust the cooking time as needed.
Buttermilk: Cultured buttermilk is the star of the marinade. Its gentle acidity tenderizes the chicken while helping it stay moist and flavorful as it roasts. It’s the secret to incredibly juicy chicken without any complicated techniques.
Vegetable Oil: A little oil enriches the marinade, helping the seasonings coat the chicken evenly. The final drizzle before roasting also encourages beautifully browned, crispy skin.
Garlic: Fresh crushed garlic infuses the marinade with savory flavor that complements the buttermilk without overpowering the chicken.
Honey: Just a touch of honey balances the tanginess of the buttermilk and helps the chicken develop gorgeous golden color as it roasts. It doesn’t make the chicken sweet—it simply rounds out the flavors.
Fresh Rosemary: Fresh rosemary gives this recipe its signature herbaceous flavor and pairs perfectly with roasted chicken. Chop it finely so it distributes evenly throughout the marinade.
Salt & Black Pepper: Salt seasons the chicken all the way through while the black pepper adds gentle warmth. Together with the buttermilk, they create tender, flavorful chicken in every bite.
Fresh Parsley (Optional): A sprinkle of chopped fresh parsley adds a fresh pop of color and bright flavor just before serving.
⭐ 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.
⭐ Let the excess marinade drip away. Don’t rinse the chicken, but let the extra marinade drip off before roasting. A light coating is all you need for beautifully browned, flavorful chicken.
⭐ Give the chicken plenty of space. Arrange the chicken in a single layer with a little space between each piece. Overcrowding the pan traps steam and prevents the chicken from browning properly.
⭐ Use a wire rack if you have one. Letting the chicken rest briefly on a rack before roasting allows excess marinade to drip away while helping hot air circulate for crispier, more evenly browned skin.
⭐ Cook to temperature, not time. Bone-in chicken breasts vary in size, so use an instant-read thermometer and cook until the thickest part reaches 165°F.
⭐ Fresh rosemary makes a difference. Fresh rosemary gives the marinade a brighter, more aromatic flavor than dried herbs and complements the roasted chicken beautifully.
Best Cuts for Buttermilk Marinated Chicken
One of the things I love about this recipe is that the buttermilk marinade works beautifully with almost any cut of chicken. Whether you’re using what you already have in the refrigerator or shopping for a specific meal, here’s what to expect.
Bone-in chicken breasts: My favorite choice for this recipe. They stay exceptionally juicy while roasting, and the skin turns beautifully golden and crisp.
Chicken thighs: Rich, flavorful, and very forgiving. Bone-in thighs stay incredibly moist and are a great option if you prefer dark meat.
Drumsticks: An economical, family-friendly choice that’s perfect for weeknight dinners. The buttermilk helps keep them tender and flavorful.
Whole chicken: The marinade works wonderfully with a whole bird, creating juicy meat and beautifully browned skin throughout. Just adjust the roasting time accordingly.
No matter which cut you choose, the buttermilk helps create tender, juicy chicken with incredible flavor.
Why Does Buttermilk Make Chicken So Tender?
Buttermilk is naturally slightly acidic, which gently breaks down some of the proteins in the chicken as it marinates. Unlike stronger acidic marinades, it tenderizes the meat without making it mushy, resulting in chicken that’s incredibly juicy and tender after roasting.
The proteins in buttermilk also help the marinade cling to the surface of the chicken, giving the garlic, rosemary, honey, and seasonings plenty of time to infuse every bite with flavor.
As the chicken roasts, the honey encourages gentle caramelization, helping the skin develop a beautifully golden color while balancing the tanginess of the buttermilk with just a hint of sweetness.
The result is tender, flavorful oven roasted chicken with juicy meat, beautifully browned skin, and incredible flavor from the very first bite.
How Long Should You Marinate Chicken in Buttermilk?
One of the best things about a buttermilk marinade is that it gives you plenty of flexibility. While even a short soak improves the chicken, giving the marinade enough time to work is what creates that incredibly juicy, tender texture.
Minimum: Marinate the chicken for 1–2 hours if you’re short on time. You’ll still get some extra tenderness and flavor.
Best: For the juiciest, most flavorful chicken, marinate it for 8–24 hours. An overnight soak is the sweet spot and gives the buttermilk plenty of time to tenderize the meat.
Maximum: You can safely marinate the chicken for up to 48 hours. After that, the buttermilk’s acidity can begin to soften the meat too much, giving it a slightly mushy texture.
If you can plan ahead, marinating the chicken overnight is well worth it. It’s one of the easiest ways to achieve tender, restaurant-quality chicken with very little extra effort.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Let the chicken cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
Reheating: Reheat the chicken in a 350°F oven until warmed through, about 15 to 20 minutes, or microwave individual portions in 30-second intervals. Add a splash of chicken broth or water before reheating if needed to help keep the chicken moist.
Freezing: Freeze the cooked chicken in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make Ahead: The chicken can be marinated up to 48 hours before roasting, making it an excellent make-ahead meal. You can also freeze the chicken directly in the marinade before cooking. Simply thaw it overnight in the refrigerator, then roast as directed.
What to Serve With Buttermilk Marinated Chicken
- KFC Coleslaw – Cool, creamy, and crisp, it’s a classic side that perfectly balances the savory roasted chicken.
- Southern Green Beans – A longtime family favorite that’s packed with smoky, slow-cooked flavor.
- Creamed Spinach – Rich, creamy, and full of comforting flavor, it’s a steakhouse-style side that pairs beautifully with juicy roasted chicken.
- Country Potatoes – Crispy on the outside and fluffy inside, they’re perfect for soaking up every bit of flavor.
- Baked Tomatoes – A lighter, colorful side that complements the rosemary and garlic beautifully.
- Cracker Barrel Cornbread – Warm, buttery cornbread is perfect for completing a Southern-inspired dinner.
Frequently Asked Questions
◆ Can I use boneless chicken instead?
Yes. Boneless, skinless chicken breasts or thighs work well with this marinade, but they’ll cook more quickly than bone-in pieces. Start checking for doneness after about 25 to 30 minutes, and cook until the internal temperature reaches 165°F.
◆ Can I marinate the chicken too long?
Yes. While buttermilk is gentler than many acidic marinades, it’s best to marinate the chicken for no more than 48 hours. After that, the texture can begin to soften.
◆ Can I make this recipe with chicken thighs?
Absolutely! Bone-in chicken thighs are an excellent choice and stay incredibly juicy during roasting. Just adjust the cooking time as needed and cook to an internal temperature of 165°F.
◆ Can I freeze buttermilk marinated chicken?
Yes. Place the chicken and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw it overnight in the refrigerator before roasting as directed.
◆ What can I use instead of buttermilk?
If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it stand for 5 to 10 minutes before using. While real buttermilk provides the best flavor and texture, this substitute works well in a pinch.
◆ Can I reuse the marinade?
No. Because the marinade has been in contact with raw chicken, it should always be discarded. If you’d like extra sauce for serving, prepare a fresh batch separately.
◆ Why isn’t my chicken getting crispy?
Excess marinade and overcrowding are the most common culprits. Let the excess marinade drip off before roasting, arrange the chicken in a single layer with space between each piece, and use a wire rack if possible to promote even browning.
Still have questions? Leave them in the comments below—I’m always happy to help! ❤️
More Chicken Dinner Recipes
- No Peek Chicken – A simple, oven-baked family favorite that practically cooks itself.
- Bacon Wrapped Chicken – Juicy chicken breasts wrapped in crispy bacon for an easy dinner that always impresses.
- Italian Dressing Chicken – A flavorful, fuss-free chicken recipe made with a simple marinade and everyday ingredients.
- Chicken Pot Pie with Biscuits – Cozy comfort food featuring creamy chicken and vegetables topped with fluffy biscuits.
- Apple Chicken – Sweet and savory flavors come together in this easy skillet dinner that’s perfect for fall or anytime.
- Smothered Chicken – Tender chicken covered in a rich, savory onion gravy for the ultimate comfort-food meal.
Tried This Recipe?
Did you make this Buttermilk Marinated Chicken Recipe? I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ rating and a comment below—your feedback not only makes my day, but it also helps other home cooks discover this recipe.
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Buttermilk Marinated 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!