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Buttermilk Roast Chicken

Easy to make Buttermilk Marinated Roast Chicken Recipe.Moist and Juicy Sunday Chicken Roast recipe with Garlic,Herbs & Pepper
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 101kcal


  • 1 Whole Chicken preferably with Skin*
  • 4 Garlic Cloves - chopped
  • 1 tablespoon Crushed Pepper
  • 2 tablespoon Salt* seems a lot but only a fraction of this will get absorbed
  • 1 tablespoon Olive Oil
  • 1.5 Cups Buttermilk OR ½ cup Yogurt Plus 1 Cup water


  • 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 24 hours.This can also be frozen for a month.
  • Take the Chicken out of the fridge an hour before cooking.
  • Pre Heat the oven to 200 degree C or 400 F.
  • Prepare a roasting pan or a tray.Cover it with foil.
  • Take the chicken out of the marinade and Place the chicken on the tray- breast side down.Discard the marinade.
  • Tie the legs together with a kitchen twine.Brush it with ½ tablespoon of olive oil.
  • Bake is in the oven for 40 minutes rotating the pan midway*.
  • Take the chicken out after 40 minutes.Flip the Chicken breast side up.
  • Bake for another 20 minutes till its golden brown on the top.


In my opinion, chicken with skin retains the moisture better but if you absolutely abhor chicken skin then use a skinless chicken.
Over salting the marinade will make sure the chicken is well seasoned.Otherwise the chicken can taste bland.
Keep an eye on the colour of the chicken.If its browning too much- cover it with foil and continue cooking.


Sugar: 0.7g | Calories: 101kcal | Fat: 7.8g | Protein: 7.1g | Carbohydrates: 0.7g