Description
Experience the magic of Buttermilk-Marinated Roast Chicken, where tender, juicy meat meets crispy, golden-brown skin. This dish not only fills your kitchen with irresistible aromas but also promises to impress family and friends at any gathering. The simple yet flavorful marinade infuses each bite with garlic, herbs, and a subtle tanginess that elevates your dining experience. Perfect for Sunday dinners or special occasions, this recipe is bound to become a household favorite!
Ingredients
Scale
- 1 whole chicken (3–4 pounds)
- 2 cups buttermilk
- 6 garlic cloves, minced
- 2 tsp dried thyme (or 1 tbsp fresh thyme)
- 2 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- Juice of 1 lemon
Instructions
- Marinate the chicken in buttermilk, garlic, thyme, paprika, salt, pepper, and lemon juice for at least 4 hours or overnight in the refrigerator.
- Preheat your oven to 425°F (220°C) about 30 minutes before roasting.
- Prepare a roasting pan with nonstick spray or olive oil.
- Remove the chicken from the marinade (do not rinse) and place it in the pan; tuck wing tips under and season with extra salt and pepper.
- Roast for about 1 hour and 15 minutes until golden brown and internal temperature reaches 165°F (74°C). If browning too quickly, tent loosely with foil.
- Let the chicken rest for 10-15 minutes before carving.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 oz (113g)
- Calories: 320
- Sugar: 0g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg