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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
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!