My buttermilk marinade recipe produces a Buttermilk 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 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 a crisp, delicious skin, Buttermilk 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.
This Buttermilk Roast Chicken recipe pairs perfectly with my beautiful and delicious Glazed Carrots recipe and the equally beautiful and delicious Pommes de Terre Boulangères recipe for an elegant dinner. If this doesn’t impress, nothing will!
Here’s the Buttermilk Roast Chicken recipe:
- 1 3 ½ to 4 Pound Chicken
- 2 Cups Buttermilk
- ¼ Cup Fresh Rosemary, Chopped
- 3 Tablespoons Salt
- 1 Tablespoon Black Pepper
- ¼ Cup Penzeys Dry Rub, ‘BBQ 3000′
-Truss the chicken and place 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.