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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
OMG!!!! Absolutely delicious!!! Exactly as you said it would be, moist, tender and so good! I will definitely make this again.
Thanks, Karen! So happy to hear it turned out great for you!
Very good, will make again. Also, I always marinate chicken in buttermilk before flouring for fried chicken, yummy!
Thank you so much, Jan!
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?
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.
One and a half tablespoons of salt sounds like a lot. Is that correct?
Hi Allison. Yes, that is the correct amount.
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!!!
So happy you liked the chicken Kristin. I love that you tried it successfully with boneless breasts!
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!
Woot! Way to go, Alexis! ? So thrilled to hear you liked the recipe!
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.
Wow! Thanks Vera! So glad to hear it came out GREAT! ?
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!
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
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.
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!!!
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! 🙂
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.
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!
I want to make this recipe but am confused about the reference to green beans at the start
Hi, Janet! Oops, thank you! I corrected it now. I hope you enjoy this recipe 🙂
Can you make the boneless chicken breasts instead of bone in?
Yes, Jeni, you can. You have to adjust and reduce the brining time.
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
Hi, Lou. Nutrition Facts has been updated. I hope you enjoy this recipe. Thanks!
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.
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/
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?
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
I’m making tonight. I’m confused as to roasting vs baking, can you explain the difference.
Hi Glenn. It just means that you’re cooking the chicken at a high, dry, temperature 🙂
Is roasting the same as broiling?
No roasting and broiling are two different cooking techniques
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.
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! 🙂
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?
Buttermilk roasted potatoes? Please fill me in on the details.
The chicken was amazing. Great flavor.
I used boneless skinless chicken breasts but they never did brown up on the top. Any suggestions?
Hey Amy, did you chicken breasts have skin on them.
Hi Kathleen, great recipe, I used boneless skinless breats. Results, Awesome! Hot or cold. A stand alone treat.
So glad you liked it, Richard! How long did you marinate the boneless chicken breasts?
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!