How to make Buttermilk Roasted Chicken - 10,000 better than you think
Buttermilk Roasted Chicken This recipe for Buttermilk Roasted Chicken is a crowd-pleaser that is sure to become a staple in your household. The buttermilk marinade makes the chicken tender, juicy, and full of flavor. This recipe is easy to make and perfect for a family dinner or a special occasion.
1 (3-4 pound) whole chicken
2 cups buttermilk
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Large Ziploc bag or deep dish
Rinse the chicken and pat it dry with paper towels.
In a large Ziploc bag or deep dish, combine the buttermilk, olive oil, salt, pepper, paprika, garlic powder, and onion powder. Add the chicken to the marinade, making sure it is well coated. Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 4 hours, or overnight for best results.
Preheat the oven to 425 degrees F.
Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken in a roasting pan, breast side up.
Roast the chicken for 45-50 minutes, or until the internal temperature of the chicken reaches 165 degrees F when checked with a meat thermometer.
Let the chicken rest for 10 minutes before carving and serving.
For a crispy skin, baste the chicken with melted butter or oil during the last 15 minutes of roasting.
Add herbs such as rosemary, thyme, or sage for added flavor.
try different spices like cumin, coriander or cayenne pepper.
This recipe is perfect for a family dinner or a special occasion, and it's sure to be a crowd-pleaser. The buttermilk marinade makes the chicken tender, juicy, and full of flavor, while the spices add a nice depth of taste.
Marinating the chicken overnight will give it the best flavor.
Be sure to let the chicken rest for at least 10 minutes before carving and serving, as this will allow the juices to redistribute and make the meat more tender.
Enjoy your delicious Buttermilk Roasted Chicken!