Roasted Chicken with crispy skin & juicy meat
My buttermilk marinade recipe produces a Roast Chicken with extra crispy skin and tender, juicy meat that falls off the bone. The perfect blend of herbs and spices make this Buttermilk Marinated Roast Chicken a mouthwatering favorite of my family, I make this roasted chicken recipe again and again and we never get tired of it. Marinating a chicken overnight in a buttermilk marinade and spices is a very traditional method in the southern USA prior to frying. The buttermilk, salt, and other spices act as a brine to really infuse a tremendous amount of flavor into the chicken.
This Buttermilk Chicken Marinade recipe is perfect for almost any method of cooking chicken where you want crisp, delicious skin. Fried, oven-roasted, and Buttermilk Rosemary Grilled Chicken are all tried and true. I’m not sure I would use this for smoking chickens, I think the low temperature wouldn’t produce a crisp skin, but never say never, I may give it a try one day.
Forget to buy Buttermilk?
Buttermilk is one of those things we do not have in the refrigerator unless we have planned on it well in advance. Luckily, I have a very simple Buttermilk Substitute recipe for just such an occasion. Because you can’t make Buttermilk Marinade without it! Or buttermilk pancakes, buttermilk biscuit, etc. etc.
What to eat with Buttermilk Marinated Roast Chicken
Here’s my Buttermilk Marinated Roast Chicken recipe:
- 1 3 ½ to 4 Pound Chicken
- 2 Cups Buttermilk (Buttermilk Substitute)
- ¼ Cup Fresh Rosemary, Chopped
- 3 Tablespoons Salt
- 1 Tablespoon Black Pepper
- ¼ Cup Penzeys Dry Rub, ‘BBQ 3000′
-Truss the chicken and place it in a large freezer bag. For trussing instructions go ‘HERE’
-Combine all remaining ingredients in a bowl and mix well
-Pour the buttermilk mixture into the freezer bag with the chicken and coat the chicken well
-Let rest in the refrigerator for at least 4 hours, 24 hours is best
-Preheat oven to 375F
-Remove the chicken from the bag and drain off excess buttermilk, strain the marinade and brush chicken with extra rosemary and buttermilk marinade
-Place chicken in a roasting pan
-Roast for 20 minutes
-Rotate pan and roast another 20 minutes
-Continue to rotate every 10 minutes, until an instant-read thermometer reads 165F in the thickest part of the thigh, but not touching a bone.
-Remove from the oven once it reaches 165F, brush lightly with olive oil, cover with foil and let rest for 10-15 minutes.