Buttermilk Roast Chicken Recipe
Buttermilk roast chicken is the easiest, most tender and flavorful way to serve chicken! Perfect for a simple weeknight dinner or fancy enough to serve for company.
How to Make the Best Buttermilk Roast Chicken
Buttermilk roast chicken is a game-changer for weeknight dinners and special occasions alike. The buttermilk marinade works its magic overnight, breaking down the proteins and infusing the meat with incredible tenderness and subtle tanginess. By morning, you’ve got perfectly seasoned chicken ready to roast to golden perfection.
What makes this recipe so special is its simplicity. With just buttermilk and salt, you’re letting the quality of the chicken shine through. The long marinating time ensures that every piece—from the thick breast to the delicate wings—comes out juicy and flavorful. The oven does most of the work while you go about your day.
Whether you’re cooking for a quiet family meal or impressing dinner guests, this buttermilk roast chicken delivers restaurant-quality results without the fuss. Serve it alongside roasted vegetables or a fresh salad for a complete, satisfying meal.
Buttermilk Roast Chicken
Buttermilk roast chicken is the easiest, most tender and flavorful way to serve chicken! Perfect for a simple weeknight dinner or fancy enough to serve for company.
Ingredients
Chicken
Instructions
Prep
- Remove the chicken from the packaging and pat dry with paper towels.
- Season all sides generously with salt.
- Place in two plastic storage bags or a 9x13 pan.
- Cover and refrigerate overnight up to 24 hours.
Roast
- Preheat the oven to 375°F.
- Line a rimmed baking sheet with parchment paper.
- Place the thicker pieces of chicken along the outside of the baking sheet with the two breast pieces on one side, thickest side out.
Bake
- Place the baking sheet in the oven with the side of chicken breast pieces towards the back.
- Roast for 45 to 50 minutes or until the thickest part of the chicken breast reaches 165°F.
- Let rest 10 minutes before serving.