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Buttermilk Roast Chicken

Indulge in the mouthwatering delight of

Buttermilk Roast Chicken, a culinary

masterpiece that takes comfort food to new

heights. This delectable dish combines the

richness of buttermilk, resulting in

succulent, tender chicken with a golden,

crispy exterior.

The magic begins with marinating the chicken in a luscious bath of buttermilk, which works wonders to tenderize the meat while infusing it with its tangy, creamy essence. The buttermilk acts as a natural brine, locking in moisture and enhancing the chicken’s natural flavors, ensuring each bite is juicy and full of succulence.

As the chicken luxuriates in the buttermilk marinade, the flavors deepen and mingle, resulting in a harmonious blend of tastes. The marinade penetrates the chicken, imbuing it with an irresistible combination of flavors that will have your taste buds dancing with delight.

When it’s time to roast, the chicken emerges from its marinade, revealing a beautifully bronzed exterior that promises an explosion of taste. As it bakes to perfection in the oven, the buttermilk works its magic, creating a tender texture and an enticing aroma that fills the kitchen.

Buttermilk Roast Chicken is a dish that embodies the comforting warmth of home-cooked meals while adding a touch of elegance to any dining experience. It is a versatile centerpiece that can be enjoyed on its own, paired with a medley of roasted vegetables, or served alongside creamy mashed potatoes.

Note: Cooking times may vary depending on the size and type of chicken pieces used, so it’s always recommended to use a meat thermometer to ensure the chicken is cooked through.


3 to 4 pound chicken
2 TBS of Kosher Salt

2 Cups of Buttermilk


In a large bag, combine buttermilk and salt. Whisk the ingredients together until well combined.

Place the chicken in the buttermilk marinade, ensuring they are fully submerged. Seal the bag and refrigerate for at least 24 hours, for maximum flavor.

Preheat your oven to 425°F (220°C). Remove the chicken from the marinade and let the excess buttermilk drip off. Place the chicken on a wire rack set over a baking sheet to allow air to circulate and for any excess marinade to drain off.

Roast the chicken in the preheated oven for about 40-45 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C) for the breasts and 175°F (79°C) for the thighs and legs.

Once cooked, remove the chicken from the oven and let it rest for about 10 minutes to allow the juices to redistribute and the flavors to meld.

Carve and serve the Buttermilk Marinated Roast Chicken, garnished with fresh thyme sprigs and lemon wedges, if desired.

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