Buttermilk Roasted Chicken (Printable Version)
Crispy golden skin meets succulent meat in this tangy buttermilk-marinated chicken, seasoned with aromatic herbs and roasted to perfection.
# What You Need:
→ Chicken
01 - 1 whole chicken (3.5-4 lbs), cut into 8 pieces, skin-on, bone-in
→ Marinade
02 - 2 cups buttermilk
03 - 2 tbsp olive oil
04 - 3 cloves garlic, minced
05 - 2 tsp kosher salt
06 - 1 tsp freshly ground black pepper
07 - 1½ tsp smoked paprika
08 - 1 tsp dried thyme
09 - 1 tsp dried oregano
10 - ½ tsp cayenne pepper
11 - Zest of 1 lemon
→ For Roasting
12 - 1 tbsp olive oil
13 - Freshly ground black pepper, to taste
14 - Chopped fresh parsley, for garnish
15 - Lemon wedges, for serving
# Directions:
01 - Whisk together buttermilk, olive oil, garlic, salt, pepper, smoked paprika, thyme, oregano, cayenne pepper, and lemon zest in a large bowl until fully combined.
02 - Submerge chicken pieces in the marinade, turning to coat thoroughly. Cover and refrigerate for 8 hours or overnight to tenderize and infuse flavors.
03 - Preheat oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top.
04 - Remove chicken from marinade, allowing excess to drip off. Place pieces skin-side up on the wire rack. Discard used marinade.
05 - Brush chicken lightly with olive oil and sprinkle with additional black pepper.
06 - Roast for 40-45 minutes until skin is golden brown and crispy, and internal temperature reaches 165°F when tested with a meat thermometer.
07 - Let chicken rest for 5 minutes to redistribute juices. Garnish with fresh parsley and serve with lemon wedges.
# Expert Advice:
01 -
- The buttermilk tenderizes the meat while infusing it with tangy flavor that penetrates deep into every bite
- This technique delivers juicy, restaurant-quality chicken with incredibly crispy skin without any fancy equipment
02 -
- The wire rack is crucial for air circulation underneath the chicken, ensuring the skin crisps evenly all around
- Letting the chicken rest for 5 minutes after roasting allows juices to redistribute so they do not run out onto the cutting board
03 -
- Pat the chicken skin very dry before roasting for the crispiest result, as excess moisture creates steam instead of crunch
- Room temperature chicken roasts more evenly, so take it out of the refrigerator about 30 minutes before cooking