Take your whole roasted chicken to another level with this simple and delicious recipe. Buttermilk roasted chicken is an effortless way to guarantee tender and juicy chicken every single time.
Roasted with herbs, garlic and lemon, every bite is full of flavor.
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Have I got a treat for you! If you're anything like me and can not resist a home cooked roasted chicken on the weekend, then you are going to love this!
We all know that marinating chicken in buttermilk creates the most wonderful texture and flavor, and when used on a whole chicken, the results are nothing short of amazing!
If roasting a whole chicken can sometimes be a bit hit and miss for you, then you need to give this a go. The buttermilk marinade produces the most tender and juicy chicken, and you really have to try hard to over cook it and end up with dry meat.
If you have a bit more time on your hands, be sure to try my slow roasted whole chicken and check out my buttermilk chicken nuggets too!
Why you will love this recipe!
- Easy: This really takes hardly anymore time to prep than your usual roast chicken recipe, but the results are mind blowing!
- Simple ingredients: Other than your chicken, you just need some buttermilk, fresh herbs, garlic, butter, salt and pepper. Simplicity is perfection!
- Make ahead: This buttermilk roasted chicken is best when it's marinated overnight, but you can leave it longer than that. The leftovers, obviously, are delicious, so you can easily use them over the next few days.
- So delicious! This is seriously amazing, it easily ranks up there with the best roast chicken you'll ever cook, and it's so effortless!
How to make buttermilk roasted chicken
Be sure to scroll down for the full recipe!
- Marinate the whole chicken in the buttermilk (photo 1).
- Mix together the garlic and herb butter (photo 2).
- Place the butter underneath the skin (photo 3).
- Stuff the cavity with the herbs, garlic and lemon (photo 4).
- Roast until golden brown and cooked through.
Frequently Asked Questions
A whole roasted chicken is a great option for a family dinner and an ideal centerpiece for smaller family celebrations. It's also more budget friendly to buy a whole chicken rather than parts as it has been through less processing.
Be sure not to throw the carcass away either, as you can make your own batch of chicken stock to use in future recipes.
If you do have leftover buttermilk roasted chicken, it will keep well for up to 4 days. Remove any meat from the bones and keep covered in the fridge to keep it fresh.
Leftovers can be enjoyed cold on salads or in wraps and sandwiches, or toss into soups and stews like my shredded chicken chili or make up a buffalo chicken sandwich.
To reheat leftovers, place slices on a baking sheet with a couple of tablespoons of water or stock and cover with foil. Reheat at 350F for 10 minutes til warmed through.
I like to add the garlic and herb butter under the chicken skin for an extra burst of flavor, and the fat also helps to protect the breast from drying out. You can skip this step if you are super short on time, but I promise you it's worth the little effort.
It's no secret that buttermilk does wonderful things to chicken. It has a low level of acid in it that slowly and gently breaks down tough proteins, at the same time as adding moisture to the flesh. The result is wonderfully tender and juicy chicken, that comes out perfectly every single time.
Cooking times
Be aware that your cooking times may vary depending on the size of your chicken. For a 3lb bird, it will take around 1 hour 15 minutes to cook through.
The general rule of thumb is to allow 20 minutes per pound plus and additional 15 minutes, so a 4lb chicken will need 95 minutes.
The best way to make sure that your buttermilk roasted chicken is fully cooked through is to use an instant read thermometer. When inserted to the thigh, not touching bone, it should register at 160F. Whilst resting, the chicken will reach a safe internal temperature of 165F.
Marinating times
The key to this recipe is to plan a little ahead of time. Ideally, you'll want to marinate the chicken in the buttermilk overnight for the best results. Four hours of marinading time will yield a good roast, and you can safely leave it for up to 48 hours.
Best chicken to buy
The chicken is the star of the show, so buy the best quality you can afford. If you are able, buy local or direct from the farm. At minimum, buy chicken that is raised without antibiotics, if you can, buy organic and air chilled for the meatiest and tastiest chicken.
Recipe Notes and Tips
- Take the chicken out of the fridge about 20 to 30 minutes before you want to cook it. Ideally it should be at room temperature when you put it in the oven to roast.
- Rotate the chicken a couple of times during cooking to ensure an even browning. My oven runs hotter at the back, so if your's is the same, keep your eye on it so that one side doesn't brown too quickly.
- If the chicken is browning too quickly before being cooked through, cover it loosely with a piece of foil.
- Use an instant read thermometer to check that you chicken is fully cooked through. It should register at 160F in the thickest part of the thigh.
- Let the buttermilk roasted chicken rest for at least 15 minutes before carving. This will allow the juices to redistribute.
- Keep the juices in the pan to make a quick gravy. Whisk in a couple of tablespoons of flour, and slowly add in some stock or warm water while whisking on heat til you get your desired consistency.
More Chicken Recipes
- Chicken Stuffed Poblano Peppers
- Honey Lemon Chicken
- Chicken Poached in Coconut Milk
- Chicken Frittata
- Creamy Chicken Mushroom Pasta
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Buttermilk Whole Roasted Chicken
Ingredients
- 2 cups buttermilk (475ml)
- 2 tablespoons salt plus ½ tablespoon for rubbing on the skin
- 3 to 4 pound whole chicken
For the garlic and herb butter
- 1 stick softened salted butter (½ cup / 4oz / 113g)
- 1 sprig rosemary (leaves removed and finely chopped)
- 5 sprigs thyme (leaves removed)
- 5 sage leaves (finely chopped)
- 1 garlic clove (minced)
- ½ teaspoon black pepper
To stuff the chicken
- 1 package herb poultry mix (several sprigs each of rosemary, thyme and sage)
- 6 garlic cloves (smashed, not need to peel them)
- 1 lemon
Instructions
- Mix together the salt and buttermilk.
- Place the chicken into a large ziplock bag and pour the buttermilk over the top.
- Seal the bag, removing as much air as you can and use your hands to move the buttermilk around the chicken.
- Refrigerate for at least 4 hours, preferably overnight, and up to 48 hours.
- When ready to cook, take the chicken out of the fridge and line a tray with foil or parchment. Over the sink, remove the chicken from the bag and discard the buttermilk. Tilt the chicken so that any buttermilk inside runs out. Place on the lined tray.
- Preheat the oven to 390F / 200c.
- Mix together the ingredients for the garlic and herb butter.
- Pat the skin of the chicken dry with some kitchen paper.
- Use a spoon to work away the skin from the breast. Gently pull away the skin at the end of the chicken, opposite end to the legs, and use a spoon to work a pocket over the top of the chicken. Go gently so that the skin doesn't break.
- Place the garlic herb butter under the skin, and use your hands to work it all along the top.
- Stuff the cavity (between the legs) with the herbs and garlic. Pierce the lemon with a fork several times and place that in. Rub in ½ tablespoon of salt into the skin.
- Place in the oven and roast for 1 hour to 1hour 15minutes, uncovered.
- If your oven runs hotter at the back, rotate your baking sheet every 20 minutes or so, so that the chicken browns easily.
- After about an hour start checking for doneness. An instant read thermometer should register at 160F when inserted in the thigh (the chicken will continue to cook up to 165F once removed from the oven).
- When ready, remove the chicken and place on a chopping board and loosely cover with foil. Let it rest for 15 to 30 minutes before carving and serving.
Notes
- Take the chicken out of the fridge about 20 to 30 minutes before you want to cook it. Ideally it should be at room temperature when you put it in the oven to roast.
- Rotate the chicken a couple of times during cooking to ensure an even browning. My oven runs hotter at the back, so if your's is the same, keep your eye on it so that one side doesn't brown too quickly.
- If the chicken is browning too quickly before being cooked through, cover it loosely with a piece of foil.
- Use an instant read thermometer to check that you chicken is fully cooked through. It should register at 160F in the thickest part of the thigh.
- Let the buttermilk roasted chicken rest for at least 15 minutes before carving. This will allow the juices to redistribute.
- Keep the juices in the pan to make a quick gravy. Whisk in a couple of tablespoons of flour, and slowly add in some stock or warm water while whisking on heat til you get your desired consistency.
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