Juicy Buttermilk Roast Chicken

This buttermilk roast chicken recipe with garlic and herbs delivers perfectly golden, juicy chicken every time. Chicken dinner done right!

📝 Ingredients

• 2 cups buttermilk
• 2 tsp salt (+ 2 tbsp salt for seasoning the chicken)
• 1 tsp pepper
• 2 tsp thyme leaves
• 1 whole chicken, cut into portions (Alternatively, use 1lb/500g chicken pieces)
• 4 thyme springs
• handful fresh sage leaves
• 10 garlic cloves
• 2 tbsp olive oil

👨‍🍳 Instructions

1. 1Season the chicken with a few tablespoons of salt, ensuring every part of the chicken is seasoned.
2. 2Stir together the buttermilk, salt, pepper and thyme leaves in a medium bowl.
3. 3Place the chicken in a resealable plastic bag.
4. 4Pour the buttermilk brine over the chicken, cover and place in the fridge for at least 6 hours but ideally overnight.
5. 5Preheat the oven to 180°C/350°F.
6. 6Remove the chicken from the marinade then blot off any excess marinade with paper towels.
7. 7Place the chicken in a roasting pan or baking dish (A large cast-iron skillet can be used too) then drizzle with olive oil and season generously with salt and pepper.
8. 8Add thyme, fresh sage and garlic cloves.
9. 9Place in the oven and allow to roast for 20-30 minutes (roasting time will differ if using smaller or larger pieces of chicken) until the chicken is golden brown, crisp and cooked through.
10. 10Cover with foil halfway through if the skin is browning too fast for your liking.
11. 11Remove from the oven and allow to rest for 5 minutes then serve.