Buttermilk Roasted Chicken
A tender and juicy chicken with a crispy skin marinated in flavorful buttermilk for a succulent and richly seasoned dish, perfect for family gatherings or weeknight dinners.
Ingredients
For the marinade
- 2 cups buttermilk Acts as a tenderizer
- 2 tablespoons salt For seasoning
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried herbs (like thyme or rosemary) For flavor
For roasting
- 2 tablespoons olive oil For drizzling
Instructions
Preparation
- In a large bowl, combine buttermilk, salt, black pepper, garlic powder, onion powder, and dried herbs.
- Submerge the chicken in the mixture, cover, and marinate in the refrigerator for at least 4 hours or overnight.
Cooking
- Preheat your oven to 425°F (220°C).
- Remove the chicken from the marinade, allowing excess to drip off.
- Place the chicken in a roasting pan, drizzle with olive oil, and season with additional salt and pepper if desired.
- Roast in the oven for 1 hour or until the chicken is cooked through and the skin is crispy.
- Let it rest for 10 minutes before carving and serve.
Notes
Pair with roasted vegetables, mashed potatoes, or a salad. Store leftovers in an airtight container in the refrigerator for up to 4 days.