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Buttermilk Roasted Chicken

This delightful and comforting dish features succulent, juicy chicken with perfectly crisp skin, infused with the rich tang of buttermilk, making it perfect for any occasion.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 whole Whole Chicken Ensure it has its legs tied with butcher thread for even cooking.
  • 2 cups Buttermilk Creamy and tangy, enhances flavor and tenderness.
  • to taste tablespoons Salt Enhances the natural taste of the chicken.

Method
 

Preparation
  1. Generously salt your whole chicken and let it rest for 30 minutes.
  2. In a mixing bowl, combine the chicken with the buttermilk. Ensure the chicken is fully coated and marinate overnight in the refrigerator.
  3. One hour before cooking, pull the chicken from the fridge to bring it to room temperature and preheat your oven to 425°F.
  4. Remove the chicken from its buttermilk bath. Pat off excess buttermilk if desired and use an aluminum disposable pan.
  5. Tie the chicken legs securely with butcher's twine.
Cooking
  1. Roast the chicken in the oven for 20 minutes, then reduce the heat to 400°F and cook for another 10 minutes.
  2. Carefully rotate the chicken so that the legs now face the right back corner of the oven. Continue roasting for an additional 30 minutes.
  3. Turn off the oven and let the chicken rest inside for 10 minutes.

Notes

For the best results, consider using fresh herbs like rosemary or thyme in the marinade. For extra crispy skin, place the chicken under a broiler for a minute or two at the end of cooking.