Description
A tender and juicy buttermilk roasted chicken with a perfectly crispy skin, infused with aromatic herbs and spices.
Ingredients
Scale
- 1 whole chicken
- 2 cups buttermilk
- 2 garlic cloves, minced
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Vegetable oil for roasting
Instructions
- Combine the buttermilk, minced garlic, salt, pepper, paprika, thyme, and rosemary in a large bowl. Whisk until fully blended.
- Submerge the whole chicken in the buttermilk mixture, ensuring every nook and cranny is coated. Marinate in the refrigerator for at least 4 hours, preferably overnight.
- Preheat your oven to 425°F (220°C).
- Remove the chicken from the marinade, letting any excess drip off.
- Place the chicken on a roasting rack set in a roasting pan.
- Drizzle the chicken with vegetable oil, and season with additional salt and pepper if desired.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
- Allow the chicken to rest for 10-15 minutes before carving.
Notes
Marinate overnight for the best flavor. Use a meat thermometer to ensure proper cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 100mg