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Buttermilk Roast Chicken

A tender, flavorful roast chicken marinated in tangy buttermilk and fresh herbs.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time13 hours 45 minutes
Servings: 6 servings

Ingredients

  • 4 to 4.5 lb whole chicken (preferably organic or free-range)
  • 2 cups buttermilk
  • 2 Tbsp kosher salt
  • 2 tsp freshly cracked black pepper
  • 2 Tbsp minced garlic
  • 1 Tbsp minced fresh rosemary leaves
  • 1 Tbsp minced fresh thyme leaves

Instructions

  • Remove the neck and any giblets from the chicken cavity; reserve or discard them.
  • Place a gallon resealable bag in a large bowl and set the chicken into the bag breast toward the bottom and legs toward the opening.
  • In a mixing bowl whisk together the buttermilk, kosher salt, cracked black pepper, minced garlic, minced rosemary, and minced thyme until combined, about 30 seconds.
  • Pour the buttermilk mixture over the chicken, pouring some into the cavity as well, then seal the bag after pressing out excess air and rub the marinade over the chicken.
  • Refrigerate and marinate at least 12 hours and up to 24 hours, turning the chicken once halfway through if possible (otherwise marinate breast side down).
  • When ready to roast, preheat the oven to 400°F (200°C). Remove the chicken from the marinade, pour out and discard marinade from the cavity, and scrape off excess buttermilk mixture.
  • Transfer the chicken to a 12-inch cast iron skillet or small roasting pan. Tuck the wings underneath and optionally truss the legs with kitchen twine for presentation.
  • Place the pan in the center of the oven and roast for 40 minutes, then rotate the pan to the opposite side for even browning.
  • Continue roasting until the thigh reaches 175°F and the breast 160°F in their thickest parts, about 30 to 45 minutes more; tent with foil if the skin is browning too quickly.
  • Transfer the chicken to a cutting board and let rest 15 minutes, then carve and sprinkle slices with a little salt if desired.

Equipment

  • gallon resealable bag
  • Large Bowl
  • Mixing Bowl
  • Whisk
  • 12-inch cast iron skillet or small roasting pan
  • kitchen twine (optional)
  • Meat Thermometer
  • Cutting Board

Notes

  • Marinate at least 12 hours for best flavor and tenderness.
  • Turn the chicken once during marinating for more even flavor.
  • Use a meat thermometer to ensure correct doneness.
  • Tent with foil to prevent over-browning if needed.