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
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Mix together buttermilk, oil, garlic, salt, pepper, rosemary, and honey until salt is dissolved.
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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.
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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.
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Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Roast the chicken for 45 minutes
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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
Karen says
OMG!!!! Absolutely delicious!!! Exactly as you said it would be, moist, tender and so good! I will definitely make this again.
Kathleen says
Thanks, Karen! So happy to hear it turned out great for you!
Jan says
Very good, will make again. Also, I always marinate chicken in buttermilk before flouring for fried chicken, yummy!
Kathleen says
Thank you so much, Jan!
Gus says
I know it’s a big stretch but has anyone tried this with a turkey breast? Could you just use a thermometer to adjust the time?
Kathleen says
Hi Gus. I can’t believe I never thought of that! I think it would be awesome!! I think using a thermometer would be exactly how I’d determine doneness.
Allison Fenton says
One and a half tablespoons of salt sounds like a lot. Is that correct?
Kathleen says
Hi Allison. Yes, that is the correct amount.
Kristin says
OMG this was delicious and SO moist!!! I marinated for 72 hours because my week got busy and I didn’t cook the night I was planning to make this. I used boneless/skinless breast and cooked for 30 min and then turned off oven and kept in another 7. I can’t wait to make again!!!
Kathleen says
So happy you liked the chicken Kristin. I love that you tried it successfully with boneless breasts!
Alexis says
I just made this tonight as a part of my weekly meal prep. OMG, I wasn’t prepared for how good this would turn out! The chicken was so moist and the flavor was absolutely amazing. The juices the chicken created in the oven made the best gravy! I am sharing this recipe with all my friends; this will be a staple in my house for now on. I’m so excited that this chicken will be my lunch/ dinner for the next few days. Thank you so much; so glad I stumbled upon this on Pinterest!
Kathleen says
Woot! Way to go, Alexis! ? So thrilled to hear you liked the recipe!
Vera says
This is simple and amazing! I could not believe how tender and juicy the chicken was. I have tried this both roasting in the oven and grilling outdoors with excellent results. It is well worth waiting for the chicken to marinade for two days.
Kathleen says
Wow! Thanks Vera! So glad to hear it came out GREAT! ?
Suzee B says
My dog LOVES the roasted chicken from the market. He is a finicky eater who does not eat dog food, so when I saw this recipe, I thought ….. maybe? I followed the recipe exactly except left out the garlic. Used boneless/skinless breasts. Marinated two whole days. This is the best chicken ever! He loves it, and so do I. I bought a package of thighs to try next. The problem is Shaggy will have to share the chicken with me. Am reading the reviews to see what else I can do! This could be the best chicken recipe ever!
Wendy says
Hi I’m trying this recipe tonight I followed the marinade recipe exactly however, I’m using chicken Maryland’s (thigh still attached to drumstick) with skin on , so the chicken is quite large and obviously it still has the bone in, I’m just wondering wether I need to adjust cooking time or temperature because of the different cut.
Kind regards Wendy
Kathleen says
Hi Wendy!
Great question! With bone-in dark meat you’ll want to cook at 400 degrees for about 45 minutes and then reduce the oven temperature to 350 for another 10 minutes. Be sure to let your chicken rest for 7-10 minutes before you serve it, too. Please keep in mind that times may vary a little since all ovens cook differently. Hope you enjoy.
Yena Kim says
Confession: I HATE chicken breast with passion but this recipe might’ve changed my opinion! It was so juicy and tender and honestly I cannot get over how tasty it was! Thank you so so much for this recipe!!!
Kathleen says
Hi, Yena! I’m so happy you like this recipe!! Yes, chicken breasts can sometimes be very dry and tasteless. Do you love chicken breasts now? Thank you for your feedback too! 🙂
Alicia says
Hi,
I would like to make this recipe using boneless/skin less chicken breasts. I’m not really a cook, so I was wondering what changes (temperature and time) you would make.
Kathleen says
Hi Alicia!
It really depends on how large the chicken breasts are. I would start by cooking on 400 degrees for around 30-35 minutes and then turn the oven down to 350 degrees for about 10 minutes as specified in the recipe. You’ll have to keep an eye on it as all ovens cook differently and the size of boneless/skinless chicken breast can vary quite a bit (meaning the cooking time will vary). Check the internal temp with a meat thermometer to be sure. I hope this helps!
janet boost says
I want to make this recipe but am confused about the reference to green beans at the start
Kathleen says
Hi, Janet! Oops, thank you! I corrected it now. I hope you enjoy this recipe 🙂
Jeni says
Can you make the boneless chicken breasts instead of bone in?
Kathleen says
Yes, Jeni, you can. You have to adjust and reduce the brining time.
Lou says
I would love to make this recipe but the posted Nutrition Facts are atrocious! It says per srrving, but is that for one piece of chicken, or for the whole recipe (6pieces of chicken)? Thx, Lou
Kathleen says
Hi, Lou. Nutrition Facts has been updated. I hope you enjoy this recipe. Thanks!
Odette says
Just made this on the grill with skin on bone in chicken thighs. It was awesome! I would post a photo but I don’t see how.
Kathleen says
Hi, Odette! Thank you so much, glad that you like it! 🙂 You can post a photo in our Facebook Page: https://www.facebook.com/GWShomecooking/
Jen says
This is so delish. I recommend the marinating 48 hours. I’ve done it for a few hours and for the 48, and the 48 is 100x better. I’d like to make a buffalo version of this. I was thinking of subbing some of the buttermilk for buffalo sauce. Then making a buffalo sauce to brush on at the end. Any suggestions?
Kathleen says
Hey Jen, I totally agree with you that the extended marinating time is lots better. I haven’t yet experimented with converting this to a Buffalo chicken version. Would love to hear back from you if you give it a go! <3
Glenn says
I’m making tonight. I’m confused as to roasting vs baking, can you explain the difference.
Kathleen says
Hi Glenn. It just means that you’re cooking the chicken at a high, dry, temperature 🙂
Martha says
Is roasting the same as broiling?
Vera says
No roasting and broiling are two different cooking techniques
Michael Enis says
Kathleen, I have made this recipe since you first published it almost four years ago. It ALWAYS marinates two days. I have even, when forced to, let it marinate three days! A couple of times, Because, you know, life happens, I’ve even frozen the whole shebang after it marinated three days. Two weeks later thawed it out, roasted it, wonderful stuff! When I make it, I always roast the chicken on a rack over a pan of Buttermilk roasted potatoes, so the the juices from the chicken drip down into the potatoes. Both dishes ALWAYS get rave reviews. To those who keep wanting to use boneless/skinless chicken, I would just say, “Bone-in/ skin-on chicken makes this dish SO much better.” Besides, bone-in/skin-on is cheaper. I really only intended to thank you, Kathleen, for this wonderful recipe, guess I got carried away.
Kathleen says
Hi, Michael! Wow, thank you so much for your review!! I’m so happy it always turns out great. And thank you for the tips about boneless chicken! 🙂
Kathleen says
Hi Michael! Your comment absolutely made my whole week!! I love that you have made this recipe for 4 years. That is such a testament to this delicious chicken recipe. I sincerely hope you find many more recipes on our site that Rock your kitchen. Did you see our recently published Creamy Tuscan Garlic Chicken?
Cindy says
Buttermilk roasted potatoes? Please fill me in on the details.
Amy says
The chicken was amazing. Great flavor.
I used boneless skinless chicken breasts but they never did brown up on the top. Any suggestions?
Kathleen says
Hey Amy, did you chicken breasts have skin on them.
Richard says
Hi Kathleen, great recipe, I used boneless skinless breats. Results, Awesome! Hot or cold. A stand alone treat.
Kathleen says
So glad you liked it, Richard! How long did you marinate the boneless chicken breasts?
NANCY S. says
This chicken is AMAZING! ?? I followed the directions exactly as written. The chicken not only had incredible flavor all the way through, but it was melt in your mouth tender! Please be sure to let it marinate the full 2 days. Helpful hint: you really must use fresh rosemary & mince your own garlic to achieve the amazing flavor the author intended. Dried rosemary & the store bought already minced garlic just won’t get you there!