Buttermilk Roasted Chicken

Not the greatest photo of our chicken dish, but you know how it is when everyone is in a hurry to eat, you're fortunate to get a photo at all.
The chicken is marinated for a day or so in buttermilk. rosemary and garlic and I can't begin to describe how tender it was. Just drain the marinade and pop it into the oven. Easy, peasy.

Buttermilk Roasted Chicken
From The New York Times

1 4-pound chicken 
2 cups buttermilk 
¼ cup plus 2 tablespoons vegetable oil 
2 cloves garlic, lightly crushed 
1 tablespoon crushed black peppercorns 
1 tablespoon Maldon or other sea salt 
2 tablespoons fresh rosemary leaves, roughly chopped 
1 tablespoon honey 

Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.

Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.

Heat oven to 400 degrees.Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.
Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.


  1. I think look amazing and delicious. I know about the pictures haha ! They only want to eat !
    Hugs !

  2. It looks fingerlickingly delicious, Barbara. I have some chicken thighs in the freezer and this recipe seems really perfect to use them up. Thanks for sharing!

  3. It looks moist and delicious..some meals are the best..yet hey remain unphotogenic.
    I get them..same with me;)

    Well someone else must have your cookies:(
    Disappointed..I had made you a card:(

  4. happy new year and it looks so so tender.

  5. i can tell how juicy this is! great flavors too!
    and boy, do i ever know about racing and struggling to get a good picture...

  6. This sounds delicious and would be a winner here! My favorite meals make horrible photos, and having to snap it quickly makes it worse. But, I think your chicken looks very good!

  7. Saving this one to try soon, Barbara! It sounds simply delicious! Worth a special trip to the chicken farm retail store :)

  8. I made this tonight after soaking the chicken a little over 24 hours. It was absolutely delicious. We had a side of wild rice with mushroom and broccoli. I’m going to try the recipe again, except cut the chicken into bite size pieces for a garlic stir fry!

    Inflow Communications Inc Shoretel Reseller

  9. It certainly couldn't be easier and it looks very juicy. My mother used to soak her chicken in buttermilk before frying and it was tender and delicious as I'm sure your roasted chicken was.

  10. I've always heard how amazingly tender chicken is after marinating in buttermilk, but I've never actually done it. Now, I'm inspired! Looks delicious.

  11. looks wonderful, sounds easy, couldn't be better! I do love an easy recipe like this. Thanks for sharing.

  12. This looks soooooo good!!!! Must try this next time I do chicken! <3 - http://www.domesticgeekgirl.com

  13. I will be trying this Barbara. We are heading to Florida for 6 weeks. Staying in a rental house and I need easy recipes cause I don't know how well equipped the kitchen will be.

  14. Well it looks really tasty to me Barbara! I have never marinated a chicken. May need to step out of my comfort zone!



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