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Buttermilk Roasted Chicken

This juicy, tangy buttermilk roasted chicken is a quick and affordable family-friendly dinner option, perfect for any occasion.
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Prep Time 4 hours
Cook Time 1 hour 15 minutes
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 cups buttermilk
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 tablespoons fresh herbs (like thyme or rosemary)
Main Ingredients
  • 1 whole chicken (about 4-5 lbs)
  • Olive oil For rubbing over the chicken
  • Vegetables for roasting (carrots, potatoes, etc.) Your choice of vegetables

Method
 

Preparation
  1. In a large bowl, combine the buttermilk, salt, pepper, garlic powder, onion powder, paprika, and fresh herbs.
  2. Place the chicken in the marinade and ensure it is well-coated. Cover and refrigerate for at least 4 hours or overnight for maximum flavor!
Cooking
  1. Preheat your oven to 425°F (220°C).
  2. Remove the chicken from the marinade and discard the marinade.
  3. Pat the chicken dry with paper towels and rub olive oil over the skin for that golden finish.
  4. Place the chicken in a roasting pan and surround it with your choice of vegetables.
  5. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
  6. Allow the chicken to rest for 10-15 minutes before carving. Serve it up with your favorite sides!

Notes

Don't skip the marinating time—overnight is best for maximum flavor. For extra crispy skin, consider placing a wire rack under the chicken while roasting to circulate air.