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+ servings

Buttermilk Marinated Roast Chicken

Nick @ walktoeat
Easy buttermilk marinated roast chicken for a delicious and hands-off main course. This perfectly cooked chicken is great for a crowd or meal prep.
4.39 from 13 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course entree
Cuisine American
Servings 4
Calories 200 kcal


  • 1 whole chicken (about 3 1/2 - 4 pounds)
  • 2 cups buttermilk
  • Kosher salt


  • The day before you are going to cook the chicken, generously season the whole bird with salt and let sit for 30 minutes.
  • Stir 2 Tablespoons of salt into the buttermilk. Place the chicken in a freezer bag or plastic shopping bag (double up if using these) and pour the buttermilk in. Move the chicken around a bit to coat. Zip up/tie the bag and place on a rimmed baking sheet. Place in refrigerator for 24 hours.
  • Remove the chicken from the refrigerator about 45 minutes before roasting so it can come up to room temperature. Preheat oven to 425 degrees.
  • Remove chicken from bag and wipe off excess buttermilk. Place chicken in a cast iron skillet or roasting pan. Then place the skillet/pan on the center rack of the oven towards the back. Rotate the pan so the legs are pointed towards the back left corner of the oven.
  • Roast for 20 minutes, turn the oven temperature down to 400 degrees and rotate the chicken so that the legs are pointed to the back right corner of the oven.
  • Roast for about 40 minutes longer. The chicken should be browned all over and the juices run clear when a knife is inserted to the bone between the leg and thigh.
  • Remove chicken from oven and let cool at least 10 minutes before carving.


Calories: 200kcalFat: 7.8g
Keyword buttermilk marinated roast chicken, whole buttermilk chicken, easy roast chicken, roast chicken for a crowd, whole chicken
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