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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
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!