Buttermilk Roasted Chicken (Printable Version)
Spatchcocked chicken soaked in tangy buttermilk and spices, roasted for a crisp golden skin and juicy interior.
# Ingredient List:
→ Poultry
01 - 1 whole chicken, about 3½–4 lbs, backbone removed and flattened (spatchcocked) or cut into 8 pieces
→ Marinade
02 - 2 cups buttermilk
03 - 2 tablespoons olive oil
04 - 4 garlic cloves, minced
05 - 1 tablespoon kosher salt
06 - 2 teaspoons black pepper
07 - 1 tablespoon paprika, sweet or smoked
08 - 2 teaspoons dried thyme
09 - Zest of 1 lemon
10 - 1 tablespoon lemon juice
→ For Roasting
11 - 1 tablespoon olive oil, for brushing
12 - Fresh herbs, for garnish (optional)
# How to Make:
01 - In a large mixing bowl, whisk together the buttermilk, olive oil, minced garlic, kosher salt, black pepper, paprika, dried thyme, lemon zest, and lemon juice until well combined.
02 - Place the chicken in a large zip-top bag or a non-reactive container. Pour the marinade over the chicken, ensuring every piece is thoroughly coated. Seal tightly and refrigerate for at least 8 hours or overnight for optimal flavor penetration.
03 - Remove the chicken from the marinade and allow any excess to drip off. Discard the used marinade. Preheat the oven to 425°F. Set the chicken on a wire rack placed over a rimmed baking sheet. Pat the surface lightly with paper towels and brush evenly with olive oil.
04 - Roast the chicken for 45 to 60 minutes, until the skin is a deep golden brown and the juices run clear. The internal temperature should reach 165°F when measured in the thickest part of the thigh.
05 - Transfer the chicken to a cutting board and let it rest for 10 minutes before carving to allow the juices to redistribute. Garnish with fresh herbs if desired and serve warm.
# Expert Tips:
01 -
- The buttermilk marinade does all the heavy lifting overnight, so your actual hands on time is barely fifteen minutes.
- You get restaurant quality golden crispy skin with nothing more than a hot oven and a little olive oil.
02 -
- Do not rush the marinating time because anything less than eight hours and you will not get that fall off the bone tenderness that makes this dish special.
- A meat thermometer is the single tool that will save you from dry chicken, so use it every single time without exception.
03 -
- Spatchcocking the chicken is easier than it sounds and rewards you with faster, more even cooking plus more crispy surface area per bite.
- A sprinkle of flaky sea salt right as it comes out of the oven adds a finishing crunch that makes people close their eyes when they take the first bite.