Buttermilk Chicken

5 from 4 votes

Crisp and juicy roasted buttermilk marinated chicken thighs!

Course Dinner

Cuisine American, Southern

Keyword buttermilk chicken, buttermilk marinated chicken, buttermilk marinated chicken thighs, chicken marinade, roast buttermilk chicken, roasted buttermilk chicken

Prep Time 15

Cook Time 1

Marinating Time 4

Total Time 5 15

Servings people

Calories 1188kcal

Author Blair Lonergan

Ingredients

4 lbs. bone-in, skin-on chicken thighs (or other chicken pieces, such as chicken breasts or drumsticks)
2 cups whole buttermilk, well shaken
¼ cup olive oil, plus extra for brushing
2 large cloves garlic, peeled and smashed
2 sprigs fresh rosemary (or 2 teaspoons dried rosemary)
2 sprigs fresh thyme (or 2 teaspoons dried thyme)
1 sprig fresh oregano (or 1 teaspoon dried oregano)
1 tablespoon minced fresh chives (or 1 teaspoon dried chives)
1 tablespoon hot sauce
Kosher salt and ground black pepper
Optional garnish: additional chopped fresh herbs

Instructions

In a large bowl or Ziploc bag, combine the buttermilk, olive oil, garlic, herbs, and hot sauce. Add the chicken and toss to coat. Cover and refrigerate the chicken in the marinade for at least 30 minutes or up to overnight.
Preheat oven to 400°F. Line a large, rimmed baking sheet with foil and place a wire rack on top. Spray the wire rack with nonstick cooking spray. Set aside. Remove the chicken from the marinade, letting any excess marinade drain from the chicken. Discard the buttermilk marinade. Pat chicken dry with paper towels. Place the chicken skin-side up in a single layer on the prepared baking sheet. Brush each piece of chicken with olive oil; season liberally with salt and pepper on all sides.
Roast the chicken, uncovered, until it’s golden brown on top and an instant-read thermometer registers 165°F when inserted into the thickest part of the meat (not touching the bone), about 40-45 minutes for chicken thighs and smaller pieces, and about 55-60 minutes for larger chicken breasts. Tent the chicken loosely with foil if the skin starts to get too dark before the meat is cooked through. Let the chicken pieces rest for at least 5 minutes. Garnish with chopped fresh herbs just before serving, if desired.

Notes

Allow plenty of time to soak the chicken in buttermilk. At least 4-8 hours (or overnight) is ideal; however, in a pinch you can shorten this time to about 30 minutes.
Allow the chicken to sit on the counter and come to room temperature for about 30-60 minutes before roasting.
Pat the chicken dry before brushing with oil and seasoning with salt and pepper. Removing the extra moisture will help the skin get nice and crispy in the oven.
Easy Side Dish: Throw some of your favorite vegetables onto a separate rimmed baking sheet, toss with olive oil, kosher salt, and ground black pepper (or all-purpose seasoning), and roast in the 400°F oven for about 30-35 minutes at the same time that you roast the chicken. Good options for roasting include small gold or red potatoes, Brussels sprouts, carrots, broccoli, and cauliflower.

Nutrition