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
William says
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!
Kathleen says
Hi William. Yes, it does. I’d suggest roasting. I prefer bone-in chicken in this recipe. Hope that helps 🙂
Teris says
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.
Kathleen says
So happy to hear you like the Buttermilk Roasted Chicken <3
Dawn says
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 ?
Kathleen says
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
boss lady says
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!!
Kathleen says
You are so welcome and I’m so happy it was a big hit for you! <3
Vickie says
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.
Kathleen says
Hi Vickie. You might need to cook them a little longer if they’re really big <3
Craig says
This is an awesome recipe and so easy to make. Kathleen “Smith” has an amazing sense of food
Kathleen says
Ah, Thank you, Craig! You made my day <3
Katy says
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?
Kathleen Smith says
Hi Katy. I don’t think this marinade is suited to be a sauce.
Sharon says
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!
Kathleen Smith says
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.
Sarah Smith says
Made this tonight for the first time, and it was AMAZING!
Kathleen Smith says
So glad you enjoyed, Sarah!
Megan says
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!
Kathleen Smith says
OH my Gosh! Thank you Megan, you made my day! 🙂
Kristin says
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.
Kathleen Smith says
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.
Cindee says
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.
Kathleen says
Finger Crossed!!!
reny says
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.
Kathleen says
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!
KRYSTALWorkman says
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
Kathleen says
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!
Laura says
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?
Kathleen says
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.
Deb says
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!
Kathleen says
Hi Deb. Yes, that’s the amount I used and it can out great.
Katie says
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.
Kathleen says
Thanks so much Katie! Glad your with us 🙂
Lisa Chance says
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!
Kathleen says
So glad you like the recipe, Lisa!
Rorie Bell says
Hi,
Tried to print recipe but print button doesn’t work ?
Kathleen says
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!
Liz says
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?
Kathleen says
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!