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
Katie Gillespie says
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.
Kathleen says
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? 🙂
Ashley Stumpo says
Will this recipe work with a whole chicken?
Kathleen says
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
CindyB says
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!
Kathleen says
Enjoy, CindyB! Let us know how it turns out 🙂
Debbie says
What does it mean to ” roast ” the chicken for 45 minutes in the oven versus ” baking ” it …confused ?
Kathleen says
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.”
🙂
Barbara Griffith says
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.
Kathleen says
Hi, Barbara! I gotta try what you did, it sounds so good!
Thank you so much for appreciating all of my recipes. 🙂
Susan says
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?
Kathleen says
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!
Jackie MacKay says
Can you use bone n thighs?
Kathleen says
Yes, you can!
Debra Webb says
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.
MB says
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!
Kathleen says
Thank you so much, MB! Yup, I agree 🙂
Paula says
Wonderful flavor, I let it soak @36 hrs. So moist
Kathleen says
Amazing! Thank you for your feedback, Paula. 🙂
Phoebe says
Perfect,buttermilk does have enzymes that make chicken tender.
Kathleen says
Right! 🙂
Stella Sauve says
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 ?
Kathleen says
I’m so happy you enjoyed this. Stella! Thanks for sharing your tweaks. I know it will be helpful to others!
Patti says
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…
Kathleen says
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.
Jo says
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!
Kathleen says
Wow, thank you so much, Jo! 🙂
Brandi Barton says
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.
Kathleen says
Hey Brandi. I believe it will, but have not tested it out!
Cathy says
Followed recipe to the T. Perfect and the best chicken I ever ate!!!
Kathleen says
Yaaay!! I really really love this chicken, I’m happy you like it, Cathy! <3
Lynne says
WOW, this looks amazing! How do you think Kefir would work in place of the buttermilk?
Kathleen says
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 😀
Randalynn says
My new favorite chicken recipe
Kathleen says
Happy cooking, Randalynn!
Carl O says
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 ?
Kathleen says
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! 😀
Cheryl says
Making this week, just made the marinade. Question, could I bake this on my convection oven setting, or just use regular bake setting?
Kathleen says
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! 😀
Christina says
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.
Kathleen says
That’s fantastic, Christina! So glad to hear you love it!