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Simple Buttermilk Roast Chicken

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September 22, 2020 by Wine a Little Cook A Lot 2 Comments

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This simple buttermilk roast chicken recipe makes juicy and flavorful whole roasted chicken with crispy skin every time!  Add potatoes and carrots for a complete family dinner.

A whole roasted chicken on square white serving dish. The legs are tied up and the skin is browned and golden. There's a bunch of fresh rosemary and thyme next to the chicken and it's sitting on top of carrots, potatoes and onions.

Let me set the scene for you real quick:

It’s a crisp Sunday afternoon, you have your most comfortable sweats on and cozy slippers.

Sunday dinner is ready as you pull out the most beautiful whole roasted chicken from the oven.  

The chicken has perfectly golden, crispy skin and as you cut into it, the juices just flow right out.

Your house smells AMAZING as you slice up your buttermilk roast chicken with roasted potatoes, onions, and carrots.

This was my house last Sunday, and let me tell you, I was in heaven.

Something about that change of season when it’s chilly in the morning, warmer in the afternoon, football in the background and the most delicious smelling chicken filling the house.

If you need a simple whole roasted chicken recipe, try this no-fail recipe because one time making it and I’ll never make chicken any other way :).

A raw whole chicken lathered in herbed butter with garlic and stuffed with rosemary, thyme, and onion. It's on a roasting pan with potatoes and carrots under it.

What you need for buttermilk roast chicken:

  • whole chicken (4 lbs)
  • buttermilk (see recipe notes for quick substiute!)
  • salt
  • pepper
  • for the cavity: lemon, celery, onions, carrots, rosemary, sage, thyme
  • herbed butter: rosemary, thyme, garlic, lemon juice
  • vegetables to cook with the chicken (optional): potatoes, carrots, onions

What does buttermilk do to chicken?

The acid in the buttermilk tenderizes the chicken while keeping it moist and juicy when baking.

If you don’t have buttermilk on hand try this little trick:  substitute 1 cup of buttermilk for 1 cup of milk + 1 tablespoon of vinegar or lemon juice!

A roast chicken that's been sliced along the breast. The meat is white and juicy and the skin is golden and crispy. There's fresh rosemary and half of a lemon in the background

How do you roast a whole chicken?

  1. Rinse the chicken and pat dry with paper towel.  (Most of the time the neck and giblets will be bagged inside the cavity which you can simply remove.)
  2. Generously season the chicken with salt and pepper, then place in a large zip lock bag.  Pour buttermilk over chicken, seal and refrigerate.  Marinate at least 8 hours and up to 24 hours.
  3. Preheat oven to 425 F.  Remove chicken from refrigerator and pat dry.  Stuff inside cavity with sliced lemon, celery, carrots, onion, apples (optional) and poultry herbs (sage, thyme & rosemary).
  4. Tie the two chicken legs (drumsticks) together with kitchen twine. 
  5. In a small bowl combine butter, rosemary, thyme, garlic, lemon juice, salt and pepper.  Microwave 10 seconds or until softened but not fully melted.
  6. Loosen the skin on the chicken using your fingers.  Gently rub butter mixture all over chicken, making sure to get it under the skin as well.
  7. Place breast side up on roasting pan and cook for 1 hour and 20 minutes, basting every 30 minutes.
  8. Remove from oven, cover with foil and let cool 10 minutes before slicing.

Tips for making the best whole roasted chicken:

  1. Let the chicken come to room temperature before cooking it.  This will ensure even cooking for perfect golden skin!
  2. Be sure to get as much of the herbed butter under the skin as possible!  Don’t be afraid to push your fingers underneath to get under the skin.
  3. If the skin starts to get too dark before the chicken is done cooking, cover with foil and continue baking until inside temperature reaches 165 F.
  4. A roasting pan is ideal for this chicken because it catches the drippings, and the rack allows air to evenly circulate.  If you don’t have a roasting pan you can use a foil lined sheet pan topped with a cooling rack.
A whole chicken that's been roasted until golden and browned. The skin looks crispy and browned. There's fresh sage and a half of a lemon in the background.

For more simple Sunday dinner recipes try:

  • Crockpot Italian Stuffed Pork Tenderloin
  • Braised Asian Short Ribs
  • Chunky Beef Crockpot Chili
  • Stuffed Pork Chops with Spinach & Cheese
Continue to Content
A whole roasted chicken on square white serving dish. The legs are tied up and the skin is browned and golden. There's a bunch of fresh rosemary and thyme next to the chicken and it's sitting on top of carrots, potatoes and onions.

Simple Buttermilk Roast Chicken

Yield: 6
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Additional Time: 1 day
Total Time: 1 day 1 hour 45 minutes

This simple buttermilk roast chicken recipe makes juicy and flavorful whole roasted chicken with crispy skin every time!  Add potatoes and carrots for a complete family dinner.

Ingredients

For the chicken

  • 4 lb whole chicken (giblets and neck remove)
  • salt
  • pepper
  • 2 cups buttermilk (see recipe notes)
  • 1/2 lemon, sliced
  • 1 celery stalk, cut into thirds
  • 1 carrot, cut into thirds
  • 1/2 onion, cut into chunks
  • 1 bunch fresh poultry blend herbs (sage, thyme rosemary)

For the herbed butter

  • 6 tablespoons butter, room temperature
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 3 garlic cloves, minced (about 2 teaspoons)
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Rinse the chicken and pat dry with paper towel. Season generously with salt and pepper.
  2. Place chicken in large zip lock bag and pour buttermilk over it. Refrigerate for at least 8 hours or up to 24 hours to marinate.
  3. Preheat oven to 425 F. Once chicken has marinated, remove from fridge (let come to room temperature at least 30 minutes prior to cooking).
  4. Pat chicken dry with paper towel.  Stuff inside cavity with sliced lemon, celery, carrots, onion, and poultry seasoning blend (sage, thyme & rosemary).
  5. Tie the two chicken legs (drumsticks) together with kitchen twine. 
  6. In a small bowl combine butter, thyme, rosemary, garlic, lemon juice, salt and pepper.  Microwave 10 seconds or until softened but not fully melted.
  7. Loosen the skin on the chicken using your fingers.  Gently rub butter mixture all over chicken, making sure to get it under the skin as well.
  8. Place breast side up on roasting pan and cook for 1 hour and 20 minutes, basting every 30 minutes or until internal temperature reaches 165 F.
  9. Remove from oven, cover with foil and let cool 10 minutes before slicing.

Notes

*For an easy buttermilk substitute use 2 cups milk plus 2 tablespoons vinegar or lemon juice. Let sit 2-4 minutes until curdled.

*Most markets carry poultry blend herb mix or you can simply use 3 thyme sprigs, 2 rosemary sprigs and 3-4 sage leaves.

*If you don't have a roasting pan, use a baking sheet lined with foil with a cooling rack place on top.

*If skin starts to get too dark, cover pan with foil and continue cooking until chicken reaches internal temp of 165 F.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 654Total Fat: 40gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 225mgSodium: 417mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 64g

Did you make this recipe?

Tag @winealittlecookalot on Instagram and hashtag it #winealittlecookalot

© Wine a Little Cook A Lot
Cuisine: American / Category: Dinner
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Filed Under: Dinner Tagged With: buttermilkchicken, chickenrecipes, famillydinner, roastedchicken, sundaydinner, wholechicken

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Reader Interactions

Comments

  1. Mischelle Barnes

    November 30, 2020 at 9:46 pm

    Looks live a delicious recipe Alyssa! I feel playing around with the vegetables is also a good idea. Some of my favorites are carrots, turnips, garlic, and onions.

    Reply
    • Wine a Little Cook A Lot

      December 2, 2020 at 10:15 pm

      Thank you! I agree, I love adding different veggies or whatever I have on hand 🙂

      Reply

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