Buttermilk Roasted Chicken (Printer-friendly)

Tangy buttermilk-marinated chicken roasted until golden for tender, juicy meat and crisp skin.

# What You Need:

→ Poultry

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

→ Marinade

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

→ For Roasting

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

# How to Make It:

01 - In a large 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 chicken in a large zip-top bag or a non-reactive container. Pour the marinade over the chicken, ensuring it is completely and evenly coated. Seal tightly and refrigerate for at least 8 hours or overnight for optimal flavor penetration.
03 - Remove the chicken from the marinade and let the excess drip off. Discard the used marinade. Pat the chicken lightly with paper towels to remove surface moisture, then brush evenly with olive oil.
04 - Preheat the oven to 425°F. Set the chicken on a wire rack placed over a rimmed baking sheet to allow even air circulation during roasting.
05 - Roast the chicken for 45 to 60 minutes, until the skin is deep golden brown and the juices run clear. The internal temperature should reach 165°F in the thickest part of the thigh when measured with a meat thermometer.
06 - Remove the chicken from the oven and let it rest for 10 minutes before carving to allow the juices to redistribute. Garnish with fresh herbs if desired and serve warm.

# Expert Tips:

01 -
  • The buttermilk tenderizes the chicken so deeply that even the breast meat stays incredibly juicy, which is a small miracle in my kitchen.
  • You do almost all the work the night before, so dinner the next day is practically effortless.
02 -
  • Do not reuse the marinade for anything else, since it has had raw chicken sitting in it, and no amount of boiling makes that feel worth the risk.
  • If you do not have buttermilk on hand, stir 2 tablespoons of lemon juice or white vinegar into 2 cups of regular milk and let it sit for 10 minutes until it curdles slightly.
03 -
  • Spatchcocking the chicken is easier than it sounds and worth learning because a flat bird cooks faster and gets dramatically crispier skin across more surface area.
  • Let the chicken come to room temperature for about 30 minutes before it goes into the oven, because cold chicken straight from the fridge will cook unevenly no matter how careful you are.

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