Roasted Buttermilk Chicken

I might get in trouble for posting this recipe.

Because it’s not on the menu for tonight.

And now (assuming he reads the post) my husband is going to want it again.

I almost didn’t even photograph this dinner because it looked boring, but at my husband’s insistence I took a photo of our dinner plate, complete with corn on the cob and mashed potatoes. I’m so glad I did because it would be a crime not to share the recipe with you!

When I tell you that this chicken is the best chicken I’ve ever made, I am not exaggerating. Cross my heart! My husband even ate it cold for lunch the next day.

The key is the multi-day brine in buttermilk. And of course the crispy skin.

Roasted Buttermilk Chicken


  • 1 1/2 C buttermilk
  • 1/4 C vegetable oil
  • 1 tbsp rosemary
  • 1 tbsp honey
  • 2 tsp kosher salt
  • 1/2 tsp pepper
  • 2 cloves garlic, smashed
  • 6 bone-in, skin-on chicken thighs


  1. Whisk together buttermilk, vegetable oil, rosemary, honey, S+P.
  2. Place chicken and garlic in gallon size resealable plastic bag. Pour the buttermilk mixture into the bag and press out the air. Allow chicken to marinate in the fridge for two days. Flip the bag after the first day. (Place the bag in a bowl or on a plate in case of leaks.)
  3. Preheat oven to 400 degrees F.
  4. Remove chicken from marinade, place on a wire rack while the oven preheats.
  5. Place chicken on a foil-lined baking sheet. Spray with cooking oil. Roast chicken for 45 minutes. Turn off the oven but leave the door closed and allow chicken to cook another 10 minutes. Remove from oven and let chicken rest 5-10 minutes before serving.

*This recipe is adapted from Kathleen atΒ*

Roasted Buttermilk Chicken | Sew You Think You Can Cook

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