Buttermilk-Marinated Roast Chicken Recipe
Tender, juicy, and flavorful, this buttermilk-marinated roast chicken is a classic recipe with a simple yet effective preparation method. The buttermilk marinade, infused with salt, tenderizes the meat and imparts a tangy flavor, while the high-temperature roasting creates a beautifully browned, crispy skin. This dish is perfect for a comforting family dinner or a special occasion, and it pairs wonderfully with roasted vegetables or a fresh green salad.
$10–$15
Equipment
- Poultry Shears or Sharp Knife To remove wingtips and prepare the chicken.
- Gallon-Size Plastic Bag For marinating the chicken.
- Butcher's Twine To tie the chicken legs together.
- 10-Inch Cast Iron Skillet or Shallow Roasting Pan For roasting the chicken.
- Rimmed Plate To hold the marinating chicken in the fridge.
Ingredients
- 3½ – 4 lbs chicken about 1.5 kgs
- salt
- 2 cups buttermilk 475 ml
Instructions
- The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season the chicken generously with salt and let it sit for 30 minutes.
- Stir 2 tbsps of kosher salt or 4 tsps fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size bag, double up 2 plastic bags to prevent leakage, and tie the doubled bag with a piece of twine.
- Seal, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate. If you're so inclined, over the next 24 hours, you can turn the bag so every part of the chicken gets marinated, but that's not essential.
- Pull the chicken from the fridge an hour before you plan to cook it. Preheat the oven to 425°F (220°C) with a rack set at the center.
- Remove the chicken from the doubled plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie the legs of the chicken together with a butcher's twine. Place the chicken in a 10-inch cast iron or shallow roasting pan.
- Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven (the back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done). Pretty soon you should hear the chicken sizzling.
- After 20 minutes, when the chicken starts to brown, reduce the heat to 400°F and continue roasting for 10 minutes and then move the pan so the legs are facing the back right corner of the oven.
- Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh.
- When the chicken is done, remove it to a platter and let it rest for 10 minutes before carving and serving.
Notes
Customizations:
- Extra Flavor: Add minced garlic, fresh herbs (like thyme or rosemary), or lemon zest to the marinade.
- Crispier Skin: Pat the chicken dry before roasting for maximum crispiness.
Serving Tips:
- Serve with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
Storage Tips:
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Cooking Tips:
- Use a meat thermometer to check doneness. The internal temperature of the thickest part should reach 165°F (74°C).
- Rotate the chicken in the oven to ensure even cooking and browning.
Nutrition
Calories: 1095kcalCarbohydrates: 6gProtein: 4gFat: 117gSaturated Fat: 36gPolyunsaturated Fat: 24gMonounsaturated Fat: 52gCholesterol: 110mgSodium: 126mgPotassium: 162mgSugar: 6gVitamin A: 198IUCalcium: 138mgIron: 0.04mg
Tried this recipe?Let us know how it was!
