Buttermilk Whole Roasted Chicken

Buttermilk roasted chicken on a wooden chopping board next to fresh lemons and herbs.

Buttermilk Whole Roasted Chicken

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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1 15

Marinating Time 4

Total Time 5 30

Servings servings

Calories 581kcal

Author Slow The Cook Down

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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