Buttermilk Roasted Chicken (Printable)

Tangy buttermilk marinade produces tender, juicy roasted chicken with crisp golden skin. Best after overnight marinating.

# What You'll Need:

→ Poultry

01 - 1 whole chicken (about 3½–4 lbs), backbone removed, spatchcocked or cut into 8 pieces

→ Marinade

02 - 2 cups buttermilk
03 - 2 tbsp olive oil
04 - 4 garlic cloves, minced
05 - 1 tbsp kosher salt
06 - 2 tsp black pepper
07 - 1 tbsp paprika (sweet or smoked)
08 - 2 tsp dried thyme
09 - Zest of 1 lemon
10 - 1 tbsp lemon juice

→ For Roasting

11 - 1 tbsp olive oil (for brushing)
12 - Fresh herbs for garnish (optional)

# Directions:

01 - In a large mixing bowl, whisk together the buttermilk, olive oil, minced garlic, kosher salt, black pepper, paprika, dried thyme, lemon zest, and lemon juice until thoroughly combined.
02 - Place the spatchcocked or cut chicken into a large zip-top bag or non-reactive container. Pour the marinade over the chicken, ensuring every piece is well coated. Seal tightly and refrigerate for at least 8 hours or overnight for optimal flavor penetration.
03 - Remove the chicken from the marinade and allow any excess to drip off. Discard the used marinade. Preheat the oven to 425°F. Place the chicken on a wire rack set over a rimmed baking sheet. Pat the surface lightly with paper towels and brush evenly with olive oil.
04 - Roast the chicken for 45 to 60 minutes, or until the skin is a deep golden brown and the juices run clear. The internal temperature in the thickest part of the thigh should register 165°F when checked with a meat thermometer.
05 - Transfer the chicken to a cutting board and let it rest for 10 minutes before carving. Garnish with fresh herbs if desired and serve warm.

# Expert Tips:

01 -
  • The buttermilk does all the heavy lifting overnight, so you barely have to think the next day.
  • That crusty, bronzed skin crackles under your teeth while the meat stays almost impossibly juicy underneath.
02 -
  • If you rush the marinating time, you will still get flavor but you will miss that fall apart tenderness that makes this recipe sing.
  • Do not skip the rack because a flat pan means the bottom steams instead of crisping, and you lose half the texture.
03 -
  • Spatchcocking the chicken takes only a sturdy pair of kitchen shears and about two minutes, and it shaves nearly 15 minutes off your cooking time.
  • Let the chicken come to room temperature for 20 minutes before roasting so it cooks evenly from edge to center.

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