"This simple buttermilk roast chicken recipe makes juicy and flavorful whole roasted chicken with crispy skin every time! Add potatoes and carrots for a complete family dinner."
Simple Buttermilk Roast Chicken
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Prep time 25mins
Cook time 1hr 20mins
Serves or Makes: 6
Recipe Card
For the Chicken
ingredients
- 4 pounds whole chicken (giblets and neck removed)
- pinch salt
- pinch black pepper
- 2 cups buttermilk
- 1/2 lemon, sliced
- 1 celery stalk, cut into thir
- 1 carrot cut into thirds
- 1/2 yellow onion, cut into chunks
- 1 bunch fresh poultry blend herbs (sage, thyme, rosemary
For the Herbed Butter
ingredients
- 6 tablepoons butter, room temperature
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 3 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
Step 1
Rinse the chicken and pat dry with paper towel. Season generously with salt and pepper.
Step 2
Place chicken in large zip lock bag and pour buttermilk over it. Refrigerate for at least 8 hours or up to 24 hours to marinate.
Step 3
Preheat oven to 425 F. Once chicken has marinated, remove from fridge (let come to room temperature at least 30 minutes prior to cooking).
Step 4
Pat chicken dry with paper towel. Stuff inside cavity with sliced lemon, celery, carrots, onion, and poultry seasoning blend (sage, thyme & rosemary).
Step 5
Tie the two chicken legs (drumsticks) together with kitchen twine.
Step 6
In a small bowl combine butter, thyme, rosemary, garlic, lemon juice, salt and pepper. Microwave 10 seconds or until softened but not fully melted.
Step 7
Loosen the skin on the chicken using your fingers. Gently rub butter mixture all over chicken, making sure to get it under the skin as well.
Step 8
Place breast side up on roasting pan and cook for 1 hour and 20 minutes, basting every 30 minutes or until internal temperature reaches 165 F.
Step 9
Remove from oven, cover with foil and let cool 10 minutes before slicing.