Go Back
+ servings

Buttermilk Roast Chicken

Oven Baked Buttermilk Roast Chicken (Whole) - Overnight brined Whole Chicken, baked to juicy perfection with garlic, lemon and herbs
Course Main Course
Cuisine American
Keyword Buttermilk Roast Chicken
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 420kcal
Author Chhavi


  • Oven
  • Zip Lock Bag
  • Baking Dish


  • 1 Whole Chicken preferably with Skin*
  • 2 quarts Buttermilk about 2-4 liters-Check notes*
  • 1 Cup Fresh Herbs Check notes
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika
  • 2 tablespoon Salt seems a lot but only a fraction of this will get absorbed


  • Mix together the garlic, pepper,salt and buttermilk.Add the Salt.The marinade should be very salty- as salty as sea water.
  • Put the chicken inside a freezer bag. Pour the marinade over it.
  • Marinate in the fridge for at least 2 hours to 48 hours.24 hours being ideal.
  • Take the Chicken out of the fridge. Discard all the buttermilk.
  • Dry the chicken with a kitchen towel. Make sure to remove all the buttermilk from inside.
  • Pre Heat the oven to 200 degree C or 400 F.
  • Prepare a roasting pan or a tray.
  • Place the chicken on the tray- breast side down.Tuck the wings under.
  • Bake is in the oven for 60-70 minutes rotating the pan midway.
  • Tent the chicken with aluminum foil if any part is browning too much.
  • To check the doneness of the chicken- pierce the chicken at the body-thigh joint.If clear juices ooze out then the chicken is cooked.
  • Let the chicken rest for 15-20 minutes before you serve it. This will make sure the chicken is moist.

Additional Step for Roast Potatoes

  • Remove the chicken from the baking pan. Mix the potatoes with the leftover juice. Return to the oven for 20 minutes at 220C or 420 F till they are crispy.


Potatoes & Other Vegetables

This step can be skipped if you need to.But the crispy potatoes cooked in the chicken fat and the leftover marinade are delicious!


You can use any of the below herbs by itself or in combination
  • Parsley
  • Cilantro or coriander
  • Rosemary
  • Thyme
  • Oregano
  • Chives
  • Sage
You can use fresh or dried. For this recipe fresh would work better.
Here is a simple equation to substitute fresh herbs with dried herbs or vice versa
1 part of dried herbs = 3 parts of fresh herbs
To add more zing to the chicken, you can either add a spicier  chili like Cayenne or green chilies in the brine.


You can use store bought buttermilk or make it at home.
Buttermilk is simply watered down yogurt. To make it at home, whisk the yogurt till it's smooth. Add about 3 times the water and mix. Your buttermilk is ready.
For this recipe we need to submerge the entire chicken in the buttermilk brine. So you might need about 2 to 4 liter or quats of buttermilk.


Calories: 420kcal | Carbohydrates: 2g | Protein: 36g | Fat: 29g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 3631mg | Potassium: 469mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1776IU | Vitamin C: 23mg | Calcium: 47mg | Iron: 3mg