Buttermilk Roasted Chicken: My Go-To Comfort Food Recipe
Hey There! Let’s Talk About Buttermilk Roasted Chicken
Okay, so let me paint you a picture: it’s a drizzly Tuesday, the kids are hungry, and honestly, I’m craving something that’s not another pasta bake (nothing against pasta bakes—love ’em, but I was in the mood for a change). That’s how I ended up with a heap of buttermilk roasted chicken on our table, and honestly, I’ve not looked back. My cousin sent me this recipe years ago after a massive family picnic when I admitted my grilled chicken is always a bit, well, forgettable. And you know what? Buttermilk changed the game. I won’t go into my failed attempt to use oat milk instead one time (seriously, don’t).
Why You’ll Love This (Or At Least Why I Do)
I make this when I want dinner to basically cook itself. The marinade does all the work—tender, juicy chicken with barely any effort. My family goes bananas for this because it’s actually good hot or cold (so if you imagined leftovers, you’ll have to fight for them). Sometimes, I just want to avoid a splattery stovetop—this chicken solves that. To be honest, I used to dread handling raw chicken, but the buttermilk marinade makes it smell less “raw-chicken-y”—if that makes sense. Oh, and the skin gets that proper golden crisp you dream about. My picky niece even asked for thirds! (Unheard of, ever.)
Here’s What You’ll Need (And Some Swapping Ideas)
- Chicken pieces (with skin on) – 1.3 kg or so. I usually go for a mix of legs and thighs, but use what you like. Breast is fine, though sometimes a bit drier.
- Buttermilk – About 500ml. Sometimes I cheat and use half Greek yogurt mixed with milk when I forget to buy buttermilk. My grandmother would absolutely scold me for that, but it works.
- Garlic – 2 cloves, minced (or honestly, a big spoon from the jarred stuff if I’m rushed)
- Salt – I toss in maybe 2 teaspoons. I don’t use fancy flakes, just table salt.
- Pepper – As much as you like. Fresh ground is best but I won’t judge a pre-ground shake.
- Paprika (smoked or sweet) – 1 tsp, gives a lovely colour and flavour (or just skip it, it’s fine)
- Dried thyme – 1 tsp. Rosemary works in a pinch. Sometimes I just reach for that “mixed herbs” jar (don’t tell anyone).
- Oil – For roasting. I use whatever’s on hand—olive, vegetable, even sunflower in a pinch.
How I Actually Put This Together
- First: Grab a big mixing bowl or (when I’m getting fancy) a gallon-size zip bag. Toss in the buttermilk, garlic, salt, pepper, paprika, thyme (or whatever). Swirl it a bit.
- Add your chicken. Mush it around so it’s well covered; this gets messy. Pop it in the fridge for at least 4 hours—or overnight if you remember. There’ve been times I’ve only managed 2 hours and, yeah, it was still tasty.
- When you’re ready, crank the oven to 220°C (about 425°F, I think?), line a baking tray with foil (saves on scrubbing—trust me).
- Shake the excess marinade off your chicken and lay them out on the tray, skin side up. This is where I usually sneak a taste of the marinade—don’t worry, I know that’s a food-safety no-no, but live dangerously sometimes?
- Drizzle a little oil over the top, don’t be shy. Into the oven they go. I set a timer for 35 minutes and wander off.
- After 35 min, check if the skin looks crispy. Sometimes, I flip on the grill (broiler) for the last 5 mins, but honestly, sometimes I just can’t be fussed.
- Rest the chicken (don’t skip this!). Ten minutes while you set the table (or just call everyone to the kitchen if you’re like us).
Notes I Learned the Hard Way
- Don’t skip patting the chicken dry before roasting or it won’t crisp up. I used to think this was fussy but… yeah, now I know!
- If you use chicken breast, maybe marinate a little less or it gets a touch too soft, sort of like it’s gone on holiday in a spa for too long.
- I once tried using all yogurt and it tasted a bit too tangy for my liking—just my two cents.
How I Mix It Up (And A Fail)
- Spice: Add chili flakes if I want a bit of a kick (the kids complain, but c’mon—delicious).
- Lemon zest: Sometimes a little bit brightens things up—especially in summer.
- One time I swapped chicken for tofu—look, it did not soak up the flavours like I’d hoped! Not recommended (unless you’re more patient than me with marinating).
Do You Need Fancy Gear?
I usually use my ancient, slightly warped roasting tin. But a rimmed baking sheet works fine. No grill pan? Honestly just use whatever big oven-safe dish fits. I’ve gone as low-tech as disposable foil trays at busiest times.
How Long Can You Keep This Stuff?
Good luck with leftovers. But if you do have some, stash it in a covered dish in the fridge—it’s fine for 2 or 3 days (though honestly, in my house it never lasts more than a day!).
How I Serve It (Family Traditions and All That)
We always have it with roasted potatoes and something green (usually whatever looks best at the shop—peas, broccoli, or green beans). My brother-in-law dunks his in hot sauce; my youngest insists on ketchup, which, well… you do you. Sometimes I slice it up cold for sandwiches the next day, which I think tastes even better—though that might just be me. If you need bread ideas, I really like this bread recipe for mopping up the juices.
Lessons I Learned (The Hard Way!)
- I once tried rushing the marinade—don’t. Give it at least as much time as you can stand, otherwise it’s just regular roast chicken. Not magic chicken!
- I left it under the broiler too long and, whew, those black bits are not the tasty bits.
- Actually, I find it works better if you don’t crowd the tray; otherwise, the skin just steams. Give those pieces space!
Burning Questions (People Actually Ask Me!)
- Can I use boneless chicken? Yep, but it’ll cook faster and the skin may not get that proper crunch. Maybe peek in after 25 minutes. (I mean, why not try?)
- Can I make this dairy-free? I’ve tried with oat milk and vinegar—just wasn’t the same, but you could give it a go if you need to. Or try this vegan buttermilk idea—it’s a solid resource.
- How spicy is it? Not very—unless you go wild with the pepper or add chili flakes.
- Can I freeze it? Technically yes, but honestly, the crispy skin goes a bit limp after thawing. I usually don’t bother. But if you’re determined, wrap it snug.
- What do you do with leftover marinade? Don’t reuse it as a sauce (food safety and all). But sometimes I toss a few peeled potatoes in it and roast them alongside. They’re good, I promise!
So there we go—a slightly rambling, somewhat chaotic chat about buttermilk roasted chicken. If you end up with questions I haven’t covered, just ask. Or, let me know if you come up with a version even half as good and I’ll be pinching ideas right form you next time.
Ingredients
- 1 whole chicken (about 3.5 to 4 lbs), cut into 8 pieces
- 2 cups buttermilk
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon smoked paprika
Instructions
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1In a large bowl, whisk together buttermilk, olive oil, salt, black pepper, garlic, rosemary, and smoked paprika.
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2Add chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight for best results.
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3Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and set a wire rack on top.
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4Remove chicken from marinade, allowing excess to drip off. Arrange chicken pieces on the prepared rack.
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5Roast chicken in the oven for 45–50 minutes, or until the skin is golden and the juices run clear when pierced.
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6Let the chicken rest for a few minutes before serving. Enjoy hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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