Description
Buttermilk Chicken is a flavorful and juicy roasted chicken dish where chicken pieces are marinated in a spiced buttermilk mixture to tenderize and infuse them with herbs and garlic. The chicken is then oven-roasted to a crispy golden finish, making it perfect for a hearty family meal.
Ingredients
Units
Scale
Chicken and Marinade
- 4 lbs. bone-in, skin-on chicken thighs (or other chicken pieces, such as chicken breasts or drumsticks)
- 2 cups whole buttermilk, well shaken
- 1/4 cup olive oil, plus extra for brushing
- 2 large cloves garlic, peeled and smashed
- 2 sprigs fresh rosemary (or 2 teaspoons dried rosemary)
- 2 sprigs fresh thyme (or 2 teaspoons dried thyme)
- 1 sprig fresh oregano (or 1 teaspoon dried oregano)
- 1 tablespoon minced fresh chives (or 1 teaspoon dried chives)
- 1 tablespoon hot sauce
- Kosher salt and ground black pepper
Optional Garnish
- Additional chopped fresh herbs
Instructions
- Marinate the Chicken: In a large bowl or Ziploc bag, combine the buttermilk, olive oil, smashed garlic, fresh herbs (rosemary, thyme, oregano, chives), and hot sauce. Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 30 minutes or up to overnight for best flavor and tenderness.
- Prepare for Roasting: Preheat the oven to 400°F. Line a large, rimmed baking sheet with foil and place a wire rack on top. Spray the wire rack with nonstick cooking spray to prevent sticking. Remove chicken from the marinade, letting excess drip off, then discard the marinade. Pat chicken dry with paper towels to ensure crispy skin.
- Season and Arrange: Place the chicken skin-side up in a single layer on the wire rack-lined baking sheet. Brush each piece evenly with olive oil. Season generously with kosher salt and freshly ground black pepper on all sides to enhance flavor and skin crispness.
- Roast the Chicken: Roast the chicken uncovered in the preheated oven until golden brown on top and the internal temperature reaches 165°F measured with an instant-read thermometer inserted into the thickest part of the meat without touching bone. This typically takes about 40-45 minutes for thighs or smaller pieces, and 55-60 minutes for larger breasts. Tent loosely with foil if the skin darkens too quickly before the chicken is fully cooked.
- Rest and Serve: Let the roasted chicken rest for at least 5 minutes to allow juices to redistribute. Garnish with additional chopped fresh herbs just before serving if desired.
Notes
- For best flavor and tenderness, marinate the chicken for 4-8 hours or overnight. You can shorten this to 30 minutes in a pinch, though results may vary.
- Allow the chicken to come to room temperature for 30-60 minutes before roasting to promote even cooking.
- Patting the chicken dry before oiling and seasoning is crucial for achieving crispy skin in the oven.
- Roast vegetables such as small potatoes, Brussels sprouts, carrots, broccoli, or cauliflower alongside the chicken by tossing them with olive oil, salt, and pepper on a separate baking sheet. Roast for 30-35 minutes at 400°F.
