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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
This recipe was wonderful! I marinated a whole cut up fryer for about 30 hrs or so, used dried rosemary and it turned out perfect! Moist and absolutely delicious, my husband and daughter couldn’t get enough! My husband said it was the best chicken he’s ever tasted, and I agree! I will definitely make it again.
Hi, Katie! That is awesome. I’m so happy your husband and daughter loved this! Thank you for sharing your positive review.
A new family favorite? 🙂
Will this recipe work with a whole chicken?
Hi, Ashley. I haven’t tried this for whole chicken, but I think that’ll work. Adjust the baking time. Here’s the guide: https://www.recipetips.com/kitchen-tips/t–911/chicken-cooking-times.asp
I hope it works, let us know how it turns out <3
Mine is in the oven now. Can’t wait to taste it. I have it on convection because I am roasting some butternut squash at the same time and want the heat to distribute well. Thanks for the recipe!
Enjoy, CindyB! Let us know how it turns out 🙂
What does it mean to ” roast ” the chicken for 45 minutes in the oven versus ” baking ” it …confused ?
Hi, Debbie. Thank you for asking!I’m quoting from this reference.
“Roasting is a cooking method that uses dry heat and hot air to surround the food and cook it evenly on all sides. Food can be roasted over an open flame, an oven, or additional heat sources.”
“roasting requires a higher oven temperature of above 400°F for the cooking process, while baking takes place at lower oven temperatures around 375°F and below.”
🙂
Absolutely delicious, and before I put in oven I sprinkled abit of bagel seasoning on the chicken. great, great, taste and flavor. love your receipes. you can always tell you took time and thought in the preparation of them.
Hi, Barbara! I gotta try what you did, it sounds so good!
Thank you so much for appreciating all of my recipes. 🙂
Can you use less oil? Seems like a lot and wonder if it can be cut back a little.. Otherwise, this looks delicious. Do you eat the skin?
Hi, Susan. You can place paper towels to absorb the excess oil after it’s been cooked. You can also omit the skin after or before cooking. Enjoy!
Can you use bone n thighs?
Yes, you can!
I have not made this yet, Just the ingredients alone says this is a wonderful recipe This is one of those recipes you taste the flavors band not so over whelming you can’t taste the flavor of the meat. People may want to add a little extra salt but no other spices such as seasoning salts it may take away from the natural flavors.
This chicken is amazing and has become a family favorite! Yes, you need to plan ahead to fully marinate and develop the flavor but it is so worth the wait!
Thank you so much, MB! Yup, I agree 🙂
Wonderful flavor, I let it soak @36 hrs. So moist
Amazing! Thank you for your feedback, Paula. 🙂
Perfect,buttermilk does have enzymes that make chicken tender.
Right! 🙂
I had purchased a 1 lb container or powdered buttermilk, I’ve had a hard time finding full fat buttermilk in the store. It worked beautifully in this recipe, I used Italian Herb instead of rosemary because I didn’t have any on hand. Marinated a whole cut up fryer for 2 days. It was so moist and flavorful , my husband and I loved it!
I’m using the leftover meat for some tostadas tonight!!
Should have taken a pic but was hungry ?
I’m so happy you enjoyed this. Stella! Thanks for sharing your tweaks. I know it will be helpful to others!
I marinated this for 2 full days and although the chicken was quite moist, it didn’t deliver the flavour I expected. I thought the garlic and rosemary would have come thru but I didn’t taste either. Just more bland than I had hoped…
Patti, I say this with ALL the modesty in my heart, this is the MOST flavorful chicken in the whole world. I can not even comprehend why you thought it was bland. The garlic and rosemary come through in a lovely way and the chicken is deliciously flavored straight through to the bone. I’m sorry you are disappointed, but this chicken recipe is the most delicous chicken I’ve ever had.
Made this with boneless chicken breasts and roasted veggies underneath for 40mins on 200C (fan) and it was honestly the nicest chicken we’ve had for a very long time!
Wow, thank you so much, Jo! 🙂
Love this recipe but I had a question about freezing. Does the chicken get the same benefits of the days long marinade if put in the freezer right after it’s prepped? I didn’t want the chicken to marinate for several days then freeze because it was coming up on it’s life expectancy and I wanted to freeze right away.
Hey Brandi. I believe it will, but have not tested it out!
Followed recipe to the T. Perfect and the best chicken I ever ate!!!
Yaaay!! I really really love this chicken, I’m happy you like it, Cathy! <3
WOW, this looks amazing! How do you think Kefir would work in place of the buttermilk?
Hi Lynne! I haven’t tried using Kefir yet so I’m not sure how will it turn out. But if you give it a try, let us know! Happy cooking 😀
My new favorite chicken recipe
Happy cooking, Randalynn!
I Am a guy in the kitchen, hate dealing with charcoals flies heat and the Holiday clean up. Put the chicken in large plastic bowl., as opposed to sealable bags. Is One day marinate ok? Thanx for the easy step by step recipe. Question, would fresh basil be too overpowering for tis recipe ?
Hi Carl! Yes, you can marinate it for at least a day (better if two days tho). Basil is a good addition to this recipe. Hope this helps! 😀
Making this week, just made the marinade. Question, could I bake this on my convection oven setting, or just use regular bake setting?
Hi Cheryl! Yes, you can bake it in convection oven. I haven’t tried this method yet but I think you’ll have to lower the temperature since it’s faster to cook in convection than a regular oven. Hope this helps! 😀
This recipe was absolutely delicious! I marinated it yesterday and made it today. I used drumsticks. I will definitely be making this again! I’m (and my family!) so happy I came across this recipe and tried it.
That’s fantastic, Christina! So glad to hear you love it!