My easy recipe for buttermilk roasted chicken soaks the chicken in a simple buttermilk mixture and then cooks it perfectly in the oven.

When you hear the word “buttermilk chicken,” I bet you think of recipes for fried chicken. You can also make roasted chicken by marinating it first. This gives it a great taste and a moist, tender texture. All the taste, none of the fat!

Who doesn’t enjoy a meal of chicken? In every way that makes the soul feel good, it’s homey, tasty, and filling.
Marinate and roast it easily!
No need to clean up a messy fryer
Every time, the chicken is perfect!
Goes well with any side dish
WOW! Everyone loves it!

Marinade

The most important thing you can do to make this roasted chicken a success is to plan ahead and marinate it for two days. Buttermilk is a dairy product that is a little more acidic than regular milk. Letting your chicken sit in it will break down the meat, which will make it very tender later.

Chicken

I think bone-in chicken with skin on works much better for this recipe because it roasts the chicken instead of baking it. The bone gives the chicken a lot more flavor and helps keep it moist.

Dark Meat

If you use dark meat chicken pieces, roast them at 400 degrees for 45 minutes, then lower the oven to 350 degrees and cook them for another 7 to 10 minutes, or until the juices run clear.

Rosemary

Ah, the fragrant herb! I like to use fresh rosemary when I can because it goes so well with chicken, but dried rosemary works just as well. You should know that you won’t need as much dried herb as you would fresh herb. Don’t add too much seasoning!

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)

Instructions

1. In a bowl, mix together buttermilk (3 cups), 1/2 cup vegetable oil, garlic (4 cloves), salt (1 1/2 tablespoons), pepper (1 teaspoon), rosemary (2 tablespoons), and honey (2 tablespoons) until salt is dissolved.
2. Put the six pieces of chicken in two 1-gallon ziplock bags. Put half of the buttermilk mixture in each bag. Press out as much air as possible and seal bags. Place on a rimmed dish or plate in case the bag leaks. Refrigerate overnight or preferably for 2 days. Flip the bag halfway through marinating time.

3. Heat oven to 400ºF (204ºC). Take the chicken out of the ziplock bags 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.
4. Allow chicken to rest for about 7-10 minutes then serve.

Storage

How long can you keep this in the fridge? After it’s fully cooked, this chicken will stay good in the fridge for 3 to 4 days.

Yes, you can freeze this. Let the chicken cool down completely before putting it in the freezer for six months.

Tips for Making Ahead

This recipe has magic that lets you make it ahead of time. You need to let the chicken sit in the marinade for at least a day, but two days is better. Let your chicken get comfortable in the fridge now!

Food Safety

Click here for more information on food safety.

Serving Suggestions

The best way for me to serve this roasted chicken recipe is with some tasty sides! Try my crockpot creamed corn, au gratin potatoes, brown sugar glazed carrots, roasted green beans, Southern collard greens, or smothered potatoes to keep the roasted flavor going.

Add on KFC Coleslaw, cucumber tomato salad, old fashioned carrot 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 our sweet cornbread, Bisquick cornbread (if you like sweet cornbread, these are the best!), Southern cornbread (if you’re a traditionalist), buttery crescent rolls, cheddar biscuits, 7-up biscuits, cathead biscuits, butter swim biscuits, or easy Bisquick biscuits.

Your dinner guests will be satisfied and happy!