Buttermilk Roasted Chicken

There’s something so satisfying about pulling a golden, crispy roasted chicken out of the oven—especially when it’s been soaking in a rich buttermilk brine all night. This Buttermilk Roasted Chicken is one of those back-pocket recipes I return to over and over. It’s low-effort but yields big rewards: juicy, tender meat with a beautifully browned crust and layers of subtle, herby flavor. Once you make it, you’ll understand why it disappears so quickly at the table.

Why You’ll Love This Buttermilk Roasted Chicken

This chicken recipe is a true weeknight-to-weekend hero. The magic is in the marinade—a tangy, herbed buttermilk bath that works like a charm to keep the meat tender and flavorful. I’ve made this for everything from Sunday dinner to casual backyard gatherings, and it’s always a hit.

Here’s why I keep coming back to it:

• Minimal hands-on time. Just whisk the marinade, let the chicken soak, and then roast it to perfection.
• So incredibly moist. Buttermilk works wonders to break down the meat and infuse it with flavor.
• Feeds a crowd. A whole bird makes an impressive centerpiece and stretches well for family dinners.
• Pairs with everything. From roasted potatoes to fresh salads, it’s the kind of chicken that works with whatever you’re craving.

I even made it one Thanksgiving instead of turkey—and not a single person missed the bird!

How to Make Buttermilk Roasted Chicken

This process is as easy as it gets. After years of testing, I’ve found a few tricks that guarantee success every time.

Step 1: Make the buttermilk brine.
I mix buttermilk with kosher salt, lots of garlic, fresh rosemary, and a pinch of herbs de Provence. If I’m out of that, Italian seasoning works too. The garlic and rosemary give this chicken its savory edge—it smells heavenly as it roasts.

Step 2: Marinate the chicken.
I usually do this the night before and just let it hang out in the fridge. I like using a large zip-top bag or deep glass bowl. Make sure the chicken is completely coated—flip it once or twice during the soak if it’s not fully submerged.

Step 3: Prep for roasting.
Once the chicken’s marinated for at least 12 hours, remove it from the buttermilk and let it rest on a wire rack. I don’t rinse it, but I do blot off excess liquid with a paper towel. Letting it come to room temperature before roasting makes a big difference in how evenly it cooks.

Step 4: Roast until golden.
Into a cast iron skillet it goes—this is my favorite pan for roasting because it holds heat so well and creates the best crust. Rotate the chicken once during roasting to make sure the skin browns evenly.

My Best Tips for Success

• Don’t skip the rest after marinating. Let the chicken sit out for 30–60 minutes before roasting. This helps it cook evenly and stay juicy.
• Dry the skin slightly. Patting off the excess buttermilk helps the skin crisp up in the oven.
• Tie the legs with twine. It looks tidier and helps the bird cook evenly.
• Use a meat thermometer. You’re aiming for 165°F in the thickest part of the breast and 175°F in the thigh.
• Let it rest after roasting. I know it’s tempting to dive right in, but give it 10–15 minutes before carving.

Frequently Asked Questions

How long can I marinate the chicken in buttermilk?
12 to 48 hours is the sweet spot. The longer it soaks, the more tender and flavorful it becomes. Just make sure to keep it refrigerated.

What if I don’t have buttermilk?
Make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for about 5 minutes and it’s good to go. I use this shortcut all the time.

Can I use non-dairy milk?
Yes! Unsweetened almond or soy milk works well. Just add lemon juice or vinegar like you would with dairy milk to create a non-dairy buttermilk.

Do I need to rinse the chicken after marinating?
Nope. Just pat it dry with paper towels. You want to remove the excess but not wash off all that good flavor.

Can I roast veggies in the pan too?
Absolutely. I’ll often toss in some halved baby potatoes or carrots around the chicken during the last 30–40 minutes. They soak up all the juices and get deliciously golden.

Serving Suggestions

This chicken pairs with just about anything. Some of my favorites:

• Roasted root vegetables or potatoes—try tossing them in olive oil and herbs.
• Creamy mashed cauliflower or polenta for something comforting.
• Simple green salad with a lemony vinaigrette to balance out the richness.
• Garlic green beans or asparagus for a light, crisp side.

And don’t forget the lemon wedges—squeezing some over the top just before serving brightens everything up beautifully.

Final Thoughts

This buttermilk roasted chicken is a recipe I always have in my back pocket—especially when I want to serve something special without spending hours in the kitchen. It’s the kind of dish that feels fancy but is secretly easy. Every time I pull it from the oven, it smells like home.

Whether you serve it on a holiday table or just as a comforting Sunday dinner, it’s one of those meals that brings people together. And if you’re anything like me, you’ll start looking for excuses to make it again—just to enjoy those crispy, herby edges and juicy bites all over again.

Also try these Chicken recipe:-

• Keto Avocado Chicken Salad
• Low Carb Chicken Salsa
• Fried Chicken Sandwich