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Buttermilk Roast Chicken

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A golden roasted whole chicken marinated in a flavorful buttermilk brine with garlic, rosemary, and thyme, producing incredibly juicy meat and crispy skin.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 13 hours 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 4 to 4.5 lb whole chicken
  • 2 cups buttermilk
  • 2 tablespoons kosher salt
  • 2 teaspoons fresh cracked black pepper
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme leaves

Instructions

  1. Remove the neck and giblets from the cavity of the chicken and discard or save for another use.
  2. Place a large resealable freezer bag inside a large bowl and put the chicken inside with the breast facing downward.
  3. In a mixing bowl, whisk together the buttermilk, kosher salt, black pepper, minced garlic, rosemary, and thyme.
  4. Pour the buttermilk mixture over the chicken, making sure some marinade goes inside the cavity.
  5. Seal the bag while pressing out as much air as possible and massage the marinade around the chicken to coat evenly.
  6. Refrigerate the chicken for 12 to 24 hours, turning it once halfway through if possible.
  7. Preheat the oven to 400°F (200°C).
  8. Remove the chicken from the marinade and scrape off most of the excess marinade.
  9. Place the chicken in a 12-inch cast iron skillet or small roasting pan. Tuck the wings underneath and optionally tie the legs together with kitchen twine.
  10. Roast for 40 minutes, then rotate the pan for even cooking.
  11. Continue roasting for another 30 to 45 minutes until the breast reaches 160°F and the thigh reaches 175°F.
  12. If the skin browns too quickly, loosely cover the chicken with foil.
  13. Remove from the oven and let the chicken rest for 15 minutes before carving and serving.

Notes

  • Marinating for at least 12 hours helps tenderize the chicken and infuse flavor.
  • Scrape off excess marinade before roasting so the skin can crisp properly.
  • Dried herbs can replace fresh herbs; use 1 teaspoon dried herbs for each tablespoon of fresh.
  • If a cast iron skillet is unavailable, use a small roasting pan or baking dish.
  • Leftover chicken can be used in salads, soups, wraps, or sandwiches.

Nutrition

Find it online: https://savorymomskitchen.com/buttermilk-roast-chicken/