Buttermilk Marinated Roast Chicken

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This buttermilk roast chicken might be the simplest recipe I’ve published so far. With just five ingredients, it almost feels like there should be more to it. But that’s exactly the beauty of the recipe.

Roasted chicken leg and breast, served with a potato gratin and fennel salad on a plate.

The overnight buttermilk marinade does almost all of the work for you, producing tender, juicy chicken with beautifully crispy skin. I like to keep the flavours simple by adding a lemon and a few sprigs of thyme to the cavity before roasting, giving the chicken a subtle citrus and herb flavour.

Serve it with your favourite vegetables and sauces for an easy roast, or use the leftovers in sandwiches and salads. I’ve served it here with my potato and leek gratin and a fennel salad. It’s a simple recipe that you’ll find yourself coming back to again and again.

Ingredients

Chicken: I’ve used a 1.2 kilogram chicken for this recipe. You may need to adjust the cooking time if your chicken is smaller or larger. Tip: use a meat thermometer.

Buttermilk: This recipe uses cultured buttermilk, which is available at most supermarkets. It gently tenderises the chicken during the overnight marinade. It also helps the skin brown and become beautifully crispy in the oven.

Salt: Use kosher salt, or a fine sea salt for this recipe. You will be salting the chicken and then adding salt to the buttermilk.

Lemon and thyme: The lemon and thyme in this recipe add gentle aromatics to the chicken. You can play around with different flavourings if you like, but I wanted to keep it simple for this recipe.

How to make buttermilk roast chicken

Buttermilk and salt in a stainless steel bowl.

ONE: Pat the chicken dry then generously salt it and let it sit for 30 minutes. Combine the buttermilk with the salt in a bowl.

A whole chicken in a zip lock bag being marinated in buttermilk.

TWO: Place the chicken in a large ziplock bag with the buttermilk marinade. Refrigerate overnight.

Buttermilk marinated chicken in a cast iron skillet ready to be roasted.

THREE: The next day preheat your oven to 220ºC (200ºC fan). Scrape off most of the buttermilk marinade from the chicken. Insert the cut lemon and thyme sprigs into the chicken’s cavity and transfer it to a cast iron skillet, or baking dish.

Buttermilk roast chicken in a cast iron skillet.

FOUR: Place the chicken in the centre of the oven, with the legs pointing toward the back left corner and bake for 20 minutes. Reduce the temperature to 200ºC (180ºC fan) and continue baking for 10 minutes, before rotating the chicken so the legs are pointing toward the back right corner. Bake for a further 30 minutes or until the chicken reaches an internal temperature of 74ºC. Rest the chicken for 10 minutes before carving and serving.

Variations & Substitutions

No buttermilk? Plain yoghurt will work well for this recipe also. Alternatively, mix 1 tablespoon of lemon juice or white vinegar into 300 millilitres of whole milk. Let it stand for 5–10 minutes before using.

Try different herbs. Fresh rosemary, tarragon or oregano all work well in place of the thyme. I always like to use some of the same herbs throughout a meal to tie dishes together.

Add garlic. A whole head of garlic cut in half can be tucked into the cavity alongside the lemon and thyme, giving both the chicken and the pan juices a rich roasted garlic flavour.

Storing & Reheating Leftovers

Store any leftover chicken in an airtight container in the fridge. Use in sandwiches, wraps or salads the next day.

To reheat, warm the chicken in a 160°C oven until heated through and the internal temperature reaches 74°C. Cover loosely with foil to help prevent the meat from drying out.

Frequently Asked Questions

How do I know when the chicken is cooked?

The most reliable method is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The chicken is cooked when it reaches an internal temperature of 74°C. If you don’t have a thermometer, pierce the thickest part of the thigh with a skewer or small knife. The juices should run clear, with no traces of pink, and the meat should pull away from the bone easily. If the juices are still pink, return the chicken to the oven and check again after 10 minutes.

Why isn’t my roast chicken skin crispy?

The key is to scrape off excess buttermilk before roasting, and cook the chicken uncovered in a hot oven. Overcrowding the roasting tray or covering the chicken while it cooks can trap steam and prevent the skin from crisping up.

Why do you marinate chicken in buttermilk?

Buttermilk is mildly acidic, making it an excellent marinade for chicken. The lactic acid gently tenderises the meat, while the calcium in the dairy helps activate natural enzymes that improve its texture. As the chicken roasts, the milk proteins and sugars also encourage browning, giving the skin a beautifully crisp finish.

The Recipe

I’d love to hear how you get on with making this recipe if you try it and how much you enjoyed eating it! Leave a review below for me to read, or tag me on Instagram if you share a photo.