Buttermilk Marinated Roast Chicken – If you’re looking for a chicken recipe that’s packed with flavor and has a juicy and tender texture, look no further than this Buttermilk Marinated Roast Chicken recipe. Marinating chicken in buttermilk overnight is a secret technique that will transform your chicken into a savory and succulent dish. The combination of fresh rosemary, salt, and black pepper in this recipe creates a delicious aroma that will fill your kitchen and your senses. This dish is perfect for a family dinner, a special occasion, or a holiday meal.
I stumbled upon this Buttermilk Marinated Roast Chicken recipe while searching for a new way to cook chicken. I was a bit hesitant to try it at first because I had never marinated chicken in buttermilk before, but I decided to give it a shot. The results were absolutely amazing! The chicken came out so tender and juicy, and the flavor was out of this world. My husband couldn’t stop raving about it, and my little family devoured it in minutes. Since then, this recipe has become a staple in our household, and we make it every chance we get.
Why This Buttermilk Marinated Roast Chicken Recipe is a Must-Try?
- Marinating chicken in buttermilk tenderizes the meat and adds a tangy flavor to the dish
- The combination of fresh rosemary, salt, and black pepper in this recipe creates a delicious aroma that will fill your kitchen and your senses
- This recipe is easy to make and requires only a few ingredients
- The resulting chicken is juicy, tender, and full of flavor
- This dish is perfect for any occasion, from a casual family dinner to a special holiday meal.
Ingredients:
- 1 whole chicken (4 pounds), or skin-on pieces
- 2 cups buttermilk (or buttermilk substitute)
- 1/4 cup chopped fresh rosemary
- 3 tablespoons salt
- 1 tablespoon black pepper
- 1/4 cup Penzeys Dry Rub ‘BBQ 3000’
- Note: If you don’t have buttermilk, you can make a substitute by mixing 2 cups of milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for 10-15 minutes until it thickens and curdles slightly.
Directions:
Truss the chicken and place it in a large freezer bag.
In a bowl, combine the buttermilk (or buttermilk substitute), chopped rosemary, salt, black pepper, and Penzeys Dry Rub ‘BBQ 3000’. Mix well.
Pour the buttermilk mixture into the freezer bag with the chicken and coat the chicken well. Seal the bag and refrigerate for at least 4 hours, or preferably overnight.
Preheat the oven to 375F.
Remove the chicken from the bag and drain off excess buttermilk. Strain the marinade and reserve it for later use.
Brush the chicken with extra rosemary and buttermilk marinade.
Place the chicken in a roasting pan and roast for 20 minutes. Rotate the pan and roast for another 20 minutes.
Continue to rotate the pan every 10 minutes, until an instant-read thermometer reads 165F in the thickest part of the thigh, but not touching a bone.
Remove the chicken from the oven once it reaches 165F. Brush lightly with olive oil, cover with foil, and let it rest for 10-15 minutes before serving.
Notes:
- Trussing the chicken helps it cook evenly and hold its shape during roasting.
- If you don’t have buttermilk, you can substitute it with a mixture of 1 cup milk and 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using it in the marinade.
- You can use skin-on chicken pieces instead of a whole chicken. Adjust the cooking time accordingly.
- For a crispy skin, you can broil the chicken for the last 5 minutes of cooking.
- Make sure to let the chicken rest before carving it to allow the juices to redistribute.
This buttermilk marinated roast chicken is a delicious and easy-to-make recipe that is perfect for any occasion. The buttermilk marinade helps to tenderize the meat and infuse it with flavor, while the dry rub adds a hint of smokiness and spice. Whether you’re serving it for a family dinner or a special occasion, this roast chicken is sure to impress. So go ahead and give this recipe a try, and let the savory aromas fill your kitchen!
FAQ
Can I use skinless chicken?
Yes, but the skin adds flavor and helps keep the meat moist during cooking.
Can I marinate the chicken for longer than 24 hours?
It’s not recommended as the acid in the buttermilk can break down the proteins in the meat and make it mushy. Stick to 24 hours for the best results.
Can I use dried rosemary instead of fresh?
Yes, but use half the amount called for in the recipe.
What can I do with the leftover marinade?
Do not reuse the marinade as it has been in contact with raw chicken. You can strain it and use it as a base for salad dressing or dip.
Can I use a different dry rub?
Yes, you can use any dry rub of your choice or skip it altogether.
Buttermilk Marinated Roast Chicken
Ingredients
- 1 whole chicken 4 pounds, or skin-on pieces
- 2 cups buttermilk or buttermilk substitute
- 1/4 cup chopped fresh rosemary
- 3 tablespoons salt
- 1 tablespoon black pepper
- 1/4 cup Penzeys Dry Rub 'BBQ 3000'
- Note: If you don't have buttermilk you can make a substitute by mixing 2 cups of milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for 10-15 minutes until it thickens and curdles slightly.
Instructions
- Truss the chicken and place it in a large freezer bag.
- In a bowl, combine the buttermilk (or buttermilk substitute), chopped rosemary, salt, black pepper, and Penzeys Dry Rub 'BBQ 3000'. Mix well.
- Pour the buttermilk mixture into the freezer bag with the chicken and coat the chicken well. Seal the bag and refrigerate for at least 4 hours, or preferably overnight.
- Preheat the oven to 375F.
- Remove the chicken from the bag and drain off excess buttermilk. Strain the marinade and reserve it for later use.
- Brush the chicken with extra rosemary and buttermilk marinade.
- Place the chicken in a roasting pan and roast for 20 minutes. Rotate the pan and roast for another 20 minutes.
- Continue to rotate the pan every 10 minutes, until an instant-read thermometer reads 165F in the thickest part of the thigh, but not touching a bone.
- Remove the chicken from the oven once it reaches 165F. Brush lightly with olive oil, cover with foil, and let it rest for 10-15 minutes before serving.
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