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Buttermilk Roasted Chicken

Buttermilk Roasted Chicken: Juicy Tenderness at Home

This Buttermilk Roasted Chicken offers juicy tenderness and flavor, making it a comfort food favorite for your gatherings.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Chicken
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 liter Buttermilk Tenderizes and enhances moisture
  • 1 tablespoon Salt Adjust to taste; essential for brining
  • 1 whole Whole Chicken (3-4 lbs) Choose local or organic for better quality
For the Seasoning
  • 4 cloves Garlic (minced & smashed) Fresh is preferred
  • 3 tablespoons Herbs (rosemary, thyme, sage) Fresh herbs contribute vibrant flavor
  • 1 whole Lemon Can be swapped with lime for a different flavor
  • 4 tablespoons Butter (softened salted) Unsalted can be used if salt is adjusted

Equipment

  • Mixing bowl
  • Baking Tray
  • Oven
  • Meat Thermometer

Method
 

Step-by-Step Instructions for Buttermilk Roasted Chicken
  1. In a mixing bowl, combine buttermilk and salt, then submerge the whole chicken in this mixture and refrigerate for 4 to 48 hours.
  2. Preheat your oven to 390°F (200°C) and prepare the chicken by placing it on a parchment-lined baking tray.
  3. In a small bowl, mix softened butter with minced garlic and fresh herbs to make an herb butter.
  4. Pat the chicken dry, create small pockets in the skin and spread the herb butter under the skin. Stuff the cavity with herbs and garlic, then rub salt over the skin.
  5. Roast the chicken uncovered for 1 to 1 hour 15 minutes, rotating every 20 minutes until golden brown.
  6. Check the internal temperature with a thermometer, aiming for at least 160°F before removing from the oven.
  7. Let the chicken rest for 15-30 minutes before carving to allow juices to redistribute.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 2gProtein: 35gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 95mgSodium: 600mgPotassium: 500mgSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Marinate for at least 12 hours for the best flavor and tenderness. Reserve pan juices for gravy.

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