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!
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
Mix together buttermilk, 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 it in each bag. Refrigerate overnight or preferably for 2 days.
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.
Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Roast the chicken for 45 minutes
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.
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.
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
- 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)
- 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.
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Source: Slightly adapted from Nigella Lawson via The New York Times