Buttermilk Roasted Chicken

My easy buttermilk roasted chicken recipe marinates chicken in a simple buttermilk mixture then roasts it to perfection in the oven!

When you think of buttermilk chicken, I bet you think of fried chicken recipes. Well, you can make roasted chicken also, by marinating the chicken, to get an unbelievable flavor and a moist, tender texture. All the flavor, none of the fat!

If you love flavorful chicken dishes I hope you’ll try our quick and easy sheet pan Italian chicken, creamy Tuscan garlic chicken, chicken marbella, and chicken Francaise next!

What I Love About This Recipe

Who doesn’t love a chicken dinner? It’s homey, flavorful, and filling, in all the most soul-comforting ways!

Easy to make — marinade and roast!
No messy fryer to deal with
Perfect chicken every time!
Goes great with any sides
Crowd-pleasing WOW!

How To Make Buttermilk Roasted Chicken Recipe

Mix together buttermilk, oil, garlic, salt, pepper, rosemary, and honey until salt is dissolved.
Divide the chicken pieces into 2- 1-gallon ziplock bags. Pour half of the buttermilk mixture it in each bag. Refrigerate overnight or preferably for 2 days.
Heat oven to 400ºF (204ºC). Take the chicken out of the ziplock bags and place it on a wire rack so any extra marinade will drip off.
Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Roast the chicken for 45 minutes
Allow chicken to rest for about 7-10 minutes then serve.

***See the full instructions below.

Buttermilk Roasted Chicken Ingredients

Marinade: The most important thing to do for this roasted chicken to be a success is to plan ahead and marinate it for 2 days. Buttermilk is a slightly more acidic dairy product, so letting your chicken sit in it will let the acid break down the meat, which gives you that wonderfully tender texture later on.
Chicken: Because this recipe roasts the chicken instead of baking it, I think using bone-in chicken with skin on works significantly better. You get far more flavor from the bone, plus it helps keep your chicken moist!
Dark Meat: If you use dark meat chicken pieces, after roasting the chicken for 45 minutes at 400, turn down the oven to 350 and continue to cook until the chicken is done and juices run clear about 7-10 minutes.
Rosemary:Ah, the aromatic herb! I use fresh rosemary when I can — it goes so beautifully with the chicken! — but dried works too. Know that you’ll need to use much less dried herb than you would fresh though. Don’t over-season!

Storing + Freezing + Make-Ahead

How Long Can You Keep This In The Fridge?Once fully cooked, this chicken will keep in your fridge for 3-4 days.
Can You Freeze This?Yes, this can be frozen. Thoroughly cool the chicken completely and store it in the freezer for 6 months
Make-Ahead Tips: This recipe has make-ahead magic built right in! You must let the chicken marinate at least a day, preferably two. So go ahead and let your chicken get cozy in the fridge!
Food Safety:If you’d like more info on food safety check out thislink.

Serving Recommendations

My very favorite way to serve this roasted chicken recipe is with some delicious sides! Go for my crockpot creamed corn, au gratin potatoes, brown sugar glazed carrots, roasted green beans, Southern collard greens recipe to carry that roasted flavor through.

Add on KFC Coleslaw, tomato cucumber salad,a light sweet strawberry spinach salad, or broccoli salad to balance out the baked flavors.

At our dinner table there’s always a side of bread. Try my Bisquick cornbread (if you like sweet cornbread, it’s the best!), Southern cornbread (if you’re a traditionalist), buttery crescent rolls, butter swim biscuits, or easy Bisquick biscuits.

Your dinner guests will be satisfied and happy!

More Chicken Favorites

White Chicken Enchiladas
Shoyu Chicken
Chicken And Dumpling Casserole
Italian Dressing Chicken
Campbells Chicken and Rice
Smothered Chicken

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

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Not just for the fryer -- Buttermilk Roasted Chicken is here to bring you all the delicious flavors with none of the messy greases!

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Servings: 6 Servings

Author: Kathleen

Ingredients

▢ 6 chicken breast halves, bone-in
▢ 3 cups buttermilk well shaken
▢ 3/4 cup vegetable oil divided
▢ 4 garlic cloves crushed
▢ 1 1/2 tablespoons salt
▢ 1 teaspoon black pepper
▢ 2 tablespoons fresh rosemary chopped
▢ 2 tablespoons honey
▢ 3 tablespoons fresh parsley chopped (optional)

US Customary - Metric

Instructions

In a bowl, mix together buttermilk, 1/2 cup vegetable oil, garlic, salt, pepper, rosemary, and honey until saltis dissolved.
Divide the chicken pieces into 2- 1-gallon ziplockbags. Pour half of the buttermilk mixture in each bag. Press out as much air as possibleand seal bags.Place on a rimmed dish or plate in case bag leaks. Refrigerate overnight or preferably for 2 days. Flip bag halfway through marinating time.
Heat oven to 400 degrees. Take the chicken out of the ziplockbags and place on a wire rack so any extra marinade will drip off. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil. Roast chicken at 400 degrees for 45 minutes, then turn off the oven, and allow the chicken to continue to cook (just in the remaining heat-don't open the door) for 7-10 minutes more or until chicken is done.
Allow chicken to rest for about 7-10 minutes then serve.

Fans Also Made:

Balsamic Chicken
Chicken Milanese
Chicken Vesuvio
Million Dollar Chicken

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Nutrition

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© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

Source: Slightly adapted from Nigella Lawson via The New York Times

Reader Interactions

Comments

Amanda Henson says
May 7, 2024 at 7:02 pm

I made this recipe with 8 bone in skin on chicken thighs and they turned out great! Crispy skin and moist meat!!! And those that don’t like rosemary you really don’t get an overwhelming flavour, so trust the herb! I let the thighs stay in the warm oven longer as I was using for lunches the next day instead of eating for dinner. However I will definitely make this again and serve for dinner! Thx!
Reply
- Kathleen says
  May 8, 2024 at 11:59 am
  
  So happy this was a hit for you Amanda! Thanks for the feedback!
  Reply
J Young says
November 21, 2023 at 6:42 pm

This chicken was so good. I was concerned that it wouldn’t brown like the photo but it did. So moist and tender! Marinating for two days was worth it for the taste. Thank you for this recipe.
See Also
Easy Meals for House Guests - 20 Menu Ideas with Recipes 12 Quick and Easy Low Carb High Protein Meals - Her Highness, Hungry Me 7-Day Winter Clean Eating Meal Plan And Challenge - Beauty Bites I'm a Dietitian & These Are 12 Budget-Friendly Recipes I Make with a Can of Beans
Reply
- Kathleen says
  November 21, 2023 at 10:12 pm
  
  Hey! Yaaay, that’s amazing. I’m so happy you like this roasted chicken! 🙂
  Reply
Kathleen says
September 20, 2023 at 12:19 pm

Hello, can I use a whole chicken for this recipe? Please let me know, thank you 🙂
Reply
- Kathleen says
  September 21, 2023 at 2:35 am
  
  Hi, Kathleen. I haven’t tried this for a whole chicken. The cooking time will differ.
  Reply
Katrina says
September 2, 2023 at 2:00 am

I didn’t Pre read the instructions, and am having a dinner party tonight, i will only be able to marinade for 12 hours…. Is that enough? Should I do anything different?
Reply
- Kathleen says
  September 2, 2023 at 10:39 am
  
  I think that’ll be fine. Let us know how it turns out!
  Reply
Bonnie says
June 24, 2023 at 7:49 am

I’m going to use a cut up whole fryer chicken.. what temp and timing do you recommend?
Reply
- Kathleen says
  June 24, 2023 at 11:13 am
  
  If you use dark meat chicken pieces, after roasting the chicken for 45 minutes at 400, turn down the oven to 350 and continue to cook until chicken is done and juices run clear about 7-10 minutes.
  Reply
Clara says
May 25, 2023 at 7:33 am

The Buttermilk Roasted Chicken was something I tried making after a long time due to my busy schedule. The experience was pretty refreshing and then what greeted me at the table was divine indeed! I am going to try it again because I just cannot have enough of the dish.
Reply
- Kathleen says
  May 25, 2023 at 5:54 pm
  
  Hi, Clara! Yaaay, I’m glad you like this roasted chicken. Thanks for your positive feedback 🙂
  Reply
- Lynne says
  August 29, 2023 at 5:57 am
  
  Can you cook this in an air fryer? Same temperature and for 45 minutes? Boneless, skinless chicken breast.
  Reply
  - Kathleen says
    August 30, 2023 at 10:57 am
    
    Hi, Lynne. I have an air fryer chicken recipe, I’m pulling the instructions from there:
    -Preheat air fryer to 390 degrees for 5 minutes.
    -Place coated pieces of chicken in a single layer in the bottom of the air fryer. Set the air fryer to 390 degrees for 18-30 minutes (depending on size of chicken pieces and brand of Air Fryer) or until an instant-read thermometer registers 165 when inserted into the thickest part of the chicken, not touching the bone.
    Reply
Dj says
May 7, 2023 at 4:15 pm

I’m making it with bone-in thighs…how long should I cook them?
Reply
- Kathleen says
  May 8, 2023 at 1:49 am
  
  Dark Meat: If you use dark meat chicken pieces, after roasting the chicken for 45 minutes at 400, turn down the oven to 350 and continue to cook until the chicken is done and juices run clear about 7-10 minutes.
  Reply
Marta Johnston says
May 3, 2023 at 4:20 pm

I made this tonight and WOW… delish!! I marinated 2 very large bone-in, skin-on breasts for 1.5 days. Baked for 45 and I had to open the oven to check internal temp. Since they were at 160 degrees I took them out instead of keeping them in with the oven off. I rested them 15 min covered in foil and they were perfect!!! So juicy! That all said, I don’t usually buy chicken breasts that large, but it was all they had at Whole Foods. Smaller breasts would clearly take less than 45 mins so I really recommend using an instant read thermometer. This will be in our regular rotation. Plus great leftovers as a bonus for salads and sandwiches.
Reply
- Kathleen says
  May 4, 2023 at 12:31 pm
  
  Thanks for your feedback Marta! So glad you enjoyed! 🙂
  See Also
  Dulce de Leche Mousse - Easy 5-Minute Dessert!
  Reply
Jennifer Emmons says
January 9, 2023 at 8:50 pm

Hi! Sounds delicious however I am not a rosemary fan. Any ideas for a substitution?
Thank you!
Reply
- Kathleen says
  January 10, 2023 at 12:46 pm
  
  Maybe fresh thyme.
  Reply
  - Susan Belknap says
    April 30, 2023 at 11:13 am
    
    Can this be made with skinless chicken?
    Reply
    - Kathleen says
      May 1, 2023 at 8:27 pm
      
      Hmmm, this is better with bone-in skin-on chicken, but I think skinless will work great. Let us know how it turns out!
      Reply
Kathy Cox says
December 4, 2022 at 6:03 pm

Can I use olive I as vegetable oil ?
Reply
- Kathleen says
  December 4, 2022 at 7:07 pm
  
  Yes!
  Reply
James L says
November 9, 2022 at 7:37 am

Hi…newbie cook here. Thanks for the recipe! I made it last week, tasted great but I have a question. When baking it in the oven, there were 2-3 times that I used a napkin to soak up the water/juices that came out of the chicken while cooking. I did this b/c I wasn’t sure if it would dry up on its own or whether it would have ruined the meal. Did I do the right thing? Should I just let the water/juices sit?
Reply
- Kathleen says
  November 23, 2022 at 11:51 am
  
  Hi James. I just let the juices sit!
  Reply
  - Angela S. says
    January 11, 2023 at 6:40 pm
    
    i made this recipe, it had a great flavor . However it was on the dry side Any suggestions on getting the meat more tender next time? Bone in chicken is very thick pieces, so maybe a different type of chicken cut???
    Reply
    - Kathleen says
      January 12, 2023 at 10:09 pm
      
      Honestly, Angela, I think the chicken had to be slightly overcooked. It should have been wonderfully moist!
      Reply
Lannie says
September 14, 2022 at 4:31 pm

Hi Kathleen,
I wanted to find out if I could grill the chicken instead of baking?
Reply
- Kathleen says
  September 14, 2022 at 4:56 pm
  
  Hi, Lannie! That a great idea. I pulled the instruction from my Pollo Asado recipe:
  -Prepare grill. Remove chicken from marinade and discard marinade. Cook the chicken over the hotter part of the grill l until it’s lightly browned all both sides, 6 to 8 minutes for a charcoal grill or 10 to 14 minutes for a gas grill.
  -Turn the chicken skin side down on the cooler part of the grill, cover and cook until chicken is cooked through and an instant-read thermometer inserted into the thickest part of the meat, but not touching the bone, reaches 165°F.
  Let us know how it turns out!
  Reply
  - Lannie says
    September 16, 2022 at 1:57 pm
    
    Grilling worked great! I added some oregano to the recipe but very good! Thank you!!
    Reply
    - Kathleen says
      September 17, 2022 at 10:53 am
      
      Yaaay! I’m glad it turned out great! Thank you too for your update 🙂
      Reply
Kat says
September 12, 2022 at 7:56 pm

I wondered if I can use a fryer chicken cut up and if so how would the timing differ if at all?
Reply
- Kathleen says
  September 13, 2022 at 12:34 pm
  
  Hi, Kat! I haven’t tried this with Air Fryer. But I grabbed the instructions from my Air Fryer Chicken Recipe:
  1. Preheat the air fryer to 390 degrees for 5 minutes.
  2. Place coated pieces of chicken in a single layer in the bottom of the air fryer. Set the air fryer to 390 degrees for 18-30 minutes (depending on size of chicken pieces and brand of Air Fryer) or until an instant-read thermometer registers 165 when inserted into the thickest part of the chicken, not touching the bone.
  Reply
Monica Mole McCrory says
September 5, 2022 at 2:21 pm

anything to be done with leftover mainade? it smells delicious … wonder if i can add some wine and boil to a safe sauce …?
Reply
- Kathleen says
  September 6, 2022 at 9:29 am
  
  Sounds like a great idea!
  Reply
Marjie says
September 2, 2022 at 12:52 pm

I routinely purchase boneless skinless chicken breasts. I read above about marinating the boneless breasts maximum 24 hours but what about cooking time? Thanks I also purchase a lot of boneless skinless thighs so would appreciate the cooking time on those. Thank you for sharing this great recipe,
Reply
Betsi says
May 31, 2022 at 11:44 am

This is my go to chicken recipe! Thank you for sharing this deliciousness with the world.
Reply
- Kathleen says
  June 2, 2022 at 5:49 am
  
  Thank you so much too, Betsi!
  Reply
Marla says
May 21, 2022 at 8:10 am

Is this made with skin on or skinless? Can it be made without the skin? Can’t wait to try it .
Reply
- Kathleen says
  May 22, 2022 at 10:12 am
  
  Hi, Marla! I make this with skin on. Yes, you can make this skinless. Let us know how it turns out. Enjoy!
  Reply
Angela says
March 31, 2022 at 8:11 am

I’m not a fan of vegetable oil what could I substitute for that?
Reply
- Kathleen says
  March 31, 2022 at 1:50 pm
  
  Hi, Angela. Any oil you have will do (palm, corn, coconut, olive, etc)
  Reply
- Diane says
  June 8, 2022 at 2:27 pm
  
  Can I use chicken thighs bone in skin on
  Reply
  - Kathleen says
    June 11, 2022 at 4:12 pm
    
    Hi, Diane. Yes. If you use dark meat chicken pieces, after roasting the chicken for 45 minutes at 400, turn down the oven to 350 and continue to cook until the chicken is done and juices run clear about 7-10 minutes.
    Reply
Holly Mueller says
February 5, 2022 at 10:09 am

This sounds delicious! I am not fond of bone in chicken breasts. Could this be made with boneless? Thanks!
Reply
- Kathleen says
  February 5, 2022 at 10:26 am
  
  Hi Holly. Yes, you can but reduce the marinating time to a maximum of 24 hours.
  Reply

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Buttermilk Roasted Chicken - Gonna Want Seconds (2024)

FAQs

How long should you leave chicken in buttermilk? ›

Pour buttermilk marinade into a resealable plastic bag. Add chicken pieces, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.

Show Me More ›

What does buttermilk do to chicken? ›

The secret to making the perfect fried chicken is the use of buttermilk, as it helps tenderize each piece while leaving each bite juicy and crispy. After marinating, dredge your chicken pieces in the flour mixture and get to frying!

Keep Reading ›

What is the minimum time to marinate chicken? ›

You can marinate chicken anywhere from 2 hours up to 24 hours, though marinating chicken for even 15 to 30 minutes can impart flavor and moisture into smaller pieces of meat. Generally, bone-in cuts of chicken, such as wings, drumsticks and breasts, will require a longer marinade time than their boneless counterparts.

See Details ›

How long to soak chicken in milk before frying? ›

It's best to marinate the chicken in milk for at least 30 minutes, but you can also marinate it for up to 24 hours for maximum flavor and tenderness. Be sure to cover the chicken and refrigerate it while it marinates to prevent any potential food safety issues.

Get More Info ›

How long is too long in buttermilk? ›

But just how long can buttermilk sit there without spoiling? The short answer is about two weeks. The longer answer is, of course, slightly more nuanced than 14 days. Buttermilk, if cultured, is much like yogurt in the sense that it's fermented and will therefore keep longer than uncultured dairy products.

Learn More ›

How long can I leave chicken in buttermilk brine? ›

You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. Be sure to leave 24 hours for marinating the chicken.

What happens if you marinate chicken too long in buttermilk? ›

It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Does buttermilk make chicken rubbery? ›

What does marinating chicken in buttermilk do? Buttermilks slight acidity allows it to tenderise the chicken without making it tough and chewy. When you dredge the chicken in the dry mix, the buttermilk helps it become flaky.

Get More Info ›

Does buttermilk change the taste of chicken? ›

Cooking with buttermilk

It's the classic soak for fried chicken, and you can also use buttermilk for dredging that chicken before breading and frying it. The buttermilk will help the flour mixture adhere to the meat, add flavor, and make it even more tender.

Get More Info Here ›

Is marinating chicken for 30 minutes enough? ›

As a rule of thumb, you can marinate chicken anywhere from 15 minutes to 12 hours for bone-in chicken or 2 hours for boneless. Past 12 hours, you risk the ingredients of the marinade (such as sugar, acid, and salt) breaking down the muscle fibers in the meat, causing it to go overly soft or mushy.

What is the max time to marinade chicken? ›

Can I Marinate Chicken for Too Long? For the most part, you shouldn't plan on marinating your chicken for longer than 24 hours. However, the USDA's website indicates that you can safely marinate chicken for up to 48 hours. Past that, however, you're going to risk turning your chicken into a mushy mess.

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What does it mean when chicken is mushy? ›

“Raw chicken can have a somewhat slimy feel to it, but if it has a slimy feel after it is rinsed off and patted dried, it's no longer good,” Danielson said. Another test is to press down on the meat. If the flesh is so soft it leaves an imprint, it's likely bad.

Tell Me More ›

What to use instead of buttermilk for chicken? ›

Here are several dairy-based buttermilk substitutes.

Milk and vinegar. Adding vinegar to milk gives it an acidity similar to that of buttermilk. ...
Milk and lemon juice. ...
Milk and cream of tartar. ...
Lactose-free milk and acid. ...
Sour cream and water or milk. ...
Plain yogurt and water or milk. ...
Plain kefir. ...
Buttermilk powder and water.

Learn More ›

What can you soak chicken in instead of buttermilk? ›

Plain Yogurt + Water

This substitute for buttermilk is especially good for marinades (like in a buttermilk brine for fried chicken), but it works well for baking too. Whisk a bit of milk or water into plain unsweetened yogurt until you get a buttermilk-like consistency.

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Can I soak my chicken in buttermilk overnight? ›

Toss the chicken pieces in seasonings, then marinate in buttermilk overnight. Make the seasoned flour. Dredge each buttermilk-soaked chicken piece in flour and transfer to a plate. Fry the chicken until an instant read thermometer reads 165 degrees F.

Find Out More ›

Is 2 hours long enough to soak chicken in buttermilk? ›

Soak chicken in buttermilk for 30 minutes to an hour. Overnight is OK.

Know More ›

Is 2 hours long enough to marinate chicken in buttermilk? ›

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Read The Full Story ›

How long should you soak meat in buttermilk? ›

Twelve hours seems to be the right amount of time for the buttermilk to work its magic, so try to remember to get the thawing and marinade process going the day before you plan to cook. Simply rinse and drain the meat, dry and cook.