Juicy Buttermilk Roast Chicken

Ingredients

• 480 ml (2 cups)buttermilk
• 10 g (2 tsp), plus 30 g (2 tbsp) for seasoning the chickensalt
• 1 tsppepper
• 2 tspthyme leaves
• 1 whole chicken, cut into portions (alternatively, 500 g (1 lb) chicken pieces)chicken
• 4thyme sprigs
• 1 handfulfresh sage leaves
• 10garlic cloves
• 30 ml (2 tbsp)olive oil

Instructions

1. 1

   Salt the chicken

   Season the chicken with a few tablespoons of salt, covering all its surfaces.

2. 2

   Mix the marinade

   In a medium bowl, stir together the buttermilk, 2 tsp salt, pepper and thyme leaves.

3. 3

   Bag the chicken

   Put the chicken into a resealable plastic bag.

4. 4

   Marinate overnight

   Pour the buttermilk mixture over the chicken, seal or cover it, and refrigerate for at least 6 hours, ideally overnight.

5. 5

   Heat the oven

   Preheat the oven to 180°C (350°F).

6. 6

   Blot the chicken

   Lift the chicken out of the marinade and pat away excess with paper towels.

7. 7

   Prepare to roast

   Arrange the chicken in a roasting pan or baking dish; a large cast-iron skillet also works. Drizzle with olive oil and season generously with salt and pepper.

8. 8

   Add the herbs

   Scatter the thyme sprigs, fresh sage leaves and garlic cloves around the chicken.

9. 9

   Roast until cooked

   Roast for 20–30 minutes, allowing for differences in the size of the chicken pieces, until golden, crisp and cooked through.

10. 10

    Cover if needed

    If the skin is browning faster than you like, cover the chicken with foil halfway through cooking.

11. 11

    Rest and serve

    Take the chicken out of the oven and leave it to rest for 5 minutes before serving.

What is buttermilk roast chicken?

Roast chicken is a familiar American dinner, and this version uses a buttermilk marinade to season the meat before it goes into the oven. Buttermilk, herbs and garlic give it a savoury, tangy flavour.

The method keeps the preparation simple: marinate ahead, blot the chicken dry, then roast it with fresh herbs and garlic.

Nutrition and macros by portion

The nutrition label shows one serving as written: 324 calories, 25g protein, 6g carbs, 22g fat.

The chicken provides most of the protein, while the buttermilk contributes some carbohydrate and the olive oil and chicken skin account for much of the fat. Pair a portion with vegetables and a measured serving of potatoes or bread to round out the plate.

Why use buttermilk?

The buttermilk coats the chicken and carries the salt, pepper and thyme across the pieces during the long rest in the fridge. Its tangy flavour complements the richness of roast chicken.

Refrigerate the chicken for at least 6 hours, or ideally overnight, as directed. Keep it covered or sealed while it marinates.

Seasoning and herbs

Salt first: the recipe seasons the chicken directly, then adds more salt to the buttermilk mixture. Follow the quantities in the recipe and make sure the initial seasoning reaches all parts.

Fresh herbs: thyme appears both in the marinade and in the roasting pan, while sage is added with the garlic. The whole sprigs and leaves perfume the chicken as it cooks.

Getting the skin ready

Blot well: remove excess marinade with paper towels after taking the chicken out of the bag. This helps the surface roast rather than stay wet.

Oil and season: drizzle the chicken with olive oil and add salt and pepper before roasting. If the skin colours too quickly, loosely cover the pan with foil halfway through.

How to judge doneness

Look for golden, crisp skin and chicken cooked through, as the method specifies. The 20–30-minute roasting time is a guide and can vary with the size of the portions.

Rest the chicken for 5 minutes after it comes out of the oven. This brief pause also makes it easier to serve.

What to serve with it

Serve the chicken with roast potatoes or bread to make a hearty plate, and add a green vegetable such as green beans or broccoli for freshness.

The garlic and herbs in the roasting pan make a simple flavourful accompaniment; spoon them over the chicken when serving.

Recipe notes & tips

• Marinate the chicken overnight when you can, while keeping it refrigerated.
• Use paper towels to blot away excess marinade before roasting.
• Arrange the chicken in a single layer so the pieces roast evenly.
• Choose a roasting pan or dish large enough to hold the chicken without crowding.
• Keep an eye on the skin and cover with foil halfway through if it is browning too fast.
• Rest the chicken for the full 5 minutes before serving.

Variations

• Use chicken pieces: Choose 500 g (1 lb) of pieces instead of a whole chicken, as suggested in the recipe.
• Add lemon: Serve with lemon wedges for a bright finish.
• Change the herbs: Replace the sage with another fresh herb that pairs well with roast chicken.
• Add vegetables: Roast vegetables alongside the chicken if your pan has enough room.
• Serve with gravy: Make a simple gravy separately and offer it at the table.

Common mistakes to avoid

• Short marinating time: Give the chicken at least 6 hours in the fridge, ideally overnight.
• Wet chicken surface: Blot off excess marinade so the chicken can brown in the oven.
• Crowded pan: Use a larger roasting dish if the pieces are packed tightly together.
• Skin browning too quickly: Cover the chicken with foil halfway through roasting.
• Assuming every piece takes the same time: Check the chicken for doneness, as cooking time varies with piece size.
• Skipping the rest: Leave the chicken for 5 minutes after roasting before serving.

How to store

Refrigerate cooked chicken in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot throughout; keep raw chicken and its marinade separate from ready-to-eat foods.

Frequently asked questions