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. Well, you can make roasted chicken also, by marinating the chicken, to get an 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 our quick and easy sheet pan Italian chicken, creamy Tuscan garlic chicken, chicken marbella, and chicken Francaise next!
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
-
Mix together buttermilk, 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 it in each bag. Refrigerate overnight or preferably for 2 days.
-
Heat oven to 400ºF (204ºC). Take the chicken out of the ziplock bags and place it 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. Roast the chicken for 45 minutes
-
Allow chicken to rest for about 7-10 minutes then serve.
***See the full instructions below.
Buttermilk Roasted Chicken Ingredients
- 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 the 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!
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Once fully cooked, this chicken will keep in your fridge for 3-4 days.
- Can You Freeze This? Yes, this can be frozen. Thoroughly cool the chicken completely and store it in the freezer for 6 months
- 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!
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
My very favorite way to serve this roasted chicken recipe is with some delicious sides! Go for my crockpot creamed corn, au gratin potatoes, brown sugar glazed carrots, roasted green beans, Southern collard greens recipe to carry that roasted flavor through.
Add on KFC Coleslaw, tomato cucumber salad, a light sweet strawberry spinach salad, or broccoli salad to balance out the baked flavors.
At our dinner table there’s always a side of bread. Try my Bisquick cornbread (if you like sweet cornbread, it’s the best!), Southern cornbread (if you’re a traditionalist), buttery crescent rolls, butter swim biscuits, or easy Bisquick biscuits.
Your dinner guests will be satisfied and happy!
More Chicken Favorites
- White Chicken Enchiladas
- Shoyu Chicken
- Chicken And Dumpling Casserole
- Italian Dressing Chicken
- Campbells Chicken and Rice
- Smothered Chicken
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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.
Fans Also Made:
Nutrition
Source: Slightly adapted from Nigella Lawson via The New York Times
Stephanie says
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!
Kathleen says
Hi Stephanie. So glad you loved it! Hope you enjoy it tonight! 🙂
V says
How would I cook whole chicken split chicken breasts using your recipe? I so want to try this!
Kathleen says
Hi V. Not sure I understand your question. Are you asking about roasting a whole chicken or a whole chicken breast?
Deborah says
Forgot to say I used skinless boneless chicken breast.
Deborah says
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.
Kathleen says
So glad you liked it, Deborah!
Lauren says
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?
Kathleen says
Hi Lauren. Yes, right in the oven NO searing.
Karen says
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?
Kathleen says
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.
Lynne says
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!
Kathleen says
Thank you Lynne. So glad you liked it 🙂
Vicky says
Forgot. I always use legs and thighs which are our favorite pieces. :}
Vicky says
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!
Paula says
do you remove the skin prior to marinating????
Kathleen says
Hi there Paula. No, I don’t remove the skin prior to marinating
Maia says
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 ????
Kathleen says
Yay! So glad to hear that Maia! 🙂
Maia says
Hi,
Do you think this recipe can be made with thighs instead of breast..if so what adjust would you make?
Kathleen says
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.
Vicky says
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.
Renate says
I was wondering if you can barbecue it instead of in the oven
Kathleen says
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 🙂
Stacy says
HI! Was wondering if Olive Oil could replace the Veg. oil?
Kathleen says
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
Marianne says
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.
Kathleen says
Hi Marianne. I love that story! I’m so glad the chicken ended up working out well :)!!!!
consuelo says
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
Kathleen says
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 🙂
consuelo says
Fantastic! Will do. Thank you. 😉
Amanda neese says
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!
Kathleen says
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!
Marianne says
This looks and sounds great, Kathleen. Any suggestions as to what to serve with it?
Ellen says
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!
Kathleen says
Hi Ellen. I think this would be wonderful with chives or thyme. Let me know if you try this recipe with them. 🙂
Linda Clark says
Fresh Thyme works wonderfully!!!
Kathleen says
Thanks Linda!
Thao @ In Good Flavor says
The color on this chicken looks amazing! And I love the flavor of rosemary and garlic on chicken.
Kathleen says
Thank you Thao!