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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
Can this recipe be used on a turkey breast?
Hi, Yvette. I haven’t tried it with turkey breast. I do have crockpot turkey breast recipe: https://www.gonnawantseconds.com/crockpot-turkey-breast/
I made this recipe with 8 bone in skin on chicken thighs and they turned out great! Crispy skin and moist meat!!! And those that don’t like rosemary you really don’t get an overwhelming flavour, so trust the herb! I let the thighs stay in the warm oven longer as I was using for lunches the next day instead of eating for dinner. However I will definitely make this again and serve for dinner! Thx!
So happy this was a hit for you Amanda! Thanks for the feedback!
This chicken was so good. I was concerned that it wouldn’t brown like the photo but it did. So moist and tender! Marinating for two days was worth it for the taste. Thank you for this recipe.
Hey! Yaaay, that’s amazing. I’m so happy you like this roasted chicken! 🙂
Hello, can I use a whole chicken for this recipe? Please let me know, thank you 🙂
Hi, Kathleen. I haven’t tried this for a whole chicken. The cooking time will differ.
I do it with Cornish Hens and add buffalo sauce to the buttermilk. 22 -25 minutes each side at 350 in Air Fryer
I didn’t Pre read the instructions, and am having a dinner party tonight, i will only be able to marinade for 12 hours…. Is that enough? Should I do anything different?
I think that’ll be fine. Let us know how it turns out!
I’m going to use a cut up whole fryer chicken.. what temp and timing do you recommend?
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 chicken is done and juices run clear about 7-10 minutes.
The Buttermilk Roasted Chicken was something I tried making after a long time due to my busy schedule. The experience was pretty refreshing and then what greeted me at the table was divine indeed! I am going to try it again because I just cannot have enough of the dish.
Hi, Clara! Yaaay, I’m glad you like this roasted chicken. Thanks for your positive feedback 🙂
Can you cook this in an air fryer? Same temperature and for 45 minutes? Boneless, skinless chicken breast.
Hi, Lynne. I have an air fryer chicken recipe, I’m pulling the instructions from there:
-Preheat air fryer to 390 degrees for 5 minutes.
-Place coated pieces of chicken in a single layer in the bottom of the air fryer. Set the air fryer to 390 degrees for 18-30 minutes (depending on size of chicken pieces and brand of Air Fryer) or until an instant-read thermometer registers 165 when inserted into the thickest part of the chicken, not touching the bone.
I’m making it with bone-in thighs…how long should I cook them?
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.
Can I make this with chicken breast?
Absolutely!
I made this tonight and WOW… delish!! I marinated 2 very large bone-in, skin-on breasts for 1.5 days. Baked for 45 and I had to open the oven to check internal temp. Since they were at 160 degrees I took them out instead of keeping them in with the oven off. I rested them 15 min covered in foil and they were perfect!!! So juicy! That all said, I don’t usually buy chicken breasts that large, but it was all they had at Whole Foods. Smaller breasts would clearly take less than 45 mins so I really recommend using an instant read thermometer. This will be in our regular rotation. Plus great leftovers as a bonus for salads and sandwiches.
Thanks for your feedback Marta! So glad you enjoyed! 🙂
Hi! Sounds delicious however I am not a rosemary fan. Any ideas for a substitution?
Thank you!
Maybe fresh thyme.
Can this be made with skinless chicken?
Hmmm, this is better with bone-in skin-on chicken, but I think skinless will work great. Let us know how it turns out!
Can I use olive I as vegetable oil ?
Yes!
Hi…newbie cook here. Thanks for the recipe! I made it last week, tasted great but I have a question. When baking it in the oven, there were 2-3 times that I used a napkin to soak up the water/juices that came out of the chicken while cooking. I did this b/c I wasn’t sure if it would dry up on its own or whether it would have ruined the meal. Did I do the right thing? Should I just let the water/juices sit?
Hi James. I just let the juices sit!
i made this recipe, it had a great flavor . However it was on the dry side Any suggestions on getting the meat more tender next time? Bone in chicken is very thick pieces, so maybe a different type of chicken cut???
Honestly, Angela, I think the chicken had to be slightly overcooked. It should have been wonderfully moist!
Hi Kathleen,
I wanted to find out if I could grill the chicken instead of baking?
Hi, Lannie! That a great idea. I pulled the instruction from my Pollo Asado recipe:
-Prepare grill. Remove chicken from marinade and discard marinade. Cook the chicken over the hotter part of the grill l until it’s lightly browned all both sides, 6 to 8 minutes for a charcoal grill or 10 to 14 minutes for a gas grill.
-Turn the chicken skin side down on the cooler part of the grill, cover and cook until chicken is cooked through and an instant-read thermometer inserted into the thickest part of the meat, but not touching the bone, reaches 165°F.
Let us know how it turns out!
Grilling worked great! I added some oregano to the recipe but very good! Thank you!!
Yaaay! I’m glad it turned out great! Thank you too for your update 🙂
I wondered if I can use a fryer chicken cut up and if so how would the timing differ if at all?
Hi, Kat! I haven’t tried this with Air Fryer. But I grabbed the instructions from my Air Fryer Chicken Recipe:
1. Preheat the air fryer to 390 degrees for 5 minutes.
2. Place coated pieces of chicken in a single layer in the bottom of the air fryer. Set the air fryer to 390 degrees for 18-30 minutes (depending on size of chicken pieces and brand of Air Fryer) or until an instant-read thermometer registers 165 when inserted into the thickest part of the chicken, not touching the bone.
anything to be done with leftover mainade? it smells delicious … wonder if i can add some wine and boil to a safe sauce …?
Sounds like a great idea!
I routinely purchase boneless skinless chicken breasts. I read above about marinating the boneless breasts maximum 24 hours but what about cooking time? Thanks I also purchase a lot of boneless skinless thighs so would appreciate the cooking time on those. Thank you for sharing this great recipe,
This is my go to chicken recipe! Thank you for sharing this deliciousness with the world.
Thank you so much too, Betsi!
Is this made with skin on or skinless? Can it be made without the skin? Can’t wait to try it .
Hi, Marla! I make this with skin on. Yes, you can make this skinless. Let us know how it turns out. Enjoy!
I’m not a fan of vegetable oil what could I substitute for that?
Hi, Angela. Any oil you have will do (palm, corn, coconut, olive, etc)
Can I use chicken thighs bone in skin on
Hi, Diane. Yes. 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.
This sounds delicious! I am not fond of bone in chicken breasts. Could this be made with boneless? Thanks!
Hi Holly. Yes, you can but reduce the marinating time to a maximum of 24 hours.