Simple Buttermilk Roast Chicken

"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."
-- @winealittlecookalot
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  • Recipe Card
Prep time 25mins
Cook time 1hr 20mins
Serves or Makes: 6

Recipe Card

For the Chicken


  • 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


  • 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


  • 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.

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