Description
A succulent, golden-brown roasted chicken marinated in buttermilk for tender, juicy meat and a crispy skin, perfect for family dinners and special occasions.
Ingredients
Scale
- 1 whole chicken
- 2 cups buttermilk
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 onion, quartered
- 1 head of garlic, halved
- Fresh herbs (optional): Thyme, rosemary, or parsley
- Olive oil (optional)
Instructions
- Whisk together the buttermilk, salt, black pepper, garlic powder, and onion powder until smooth and well combined.
- Submerge the chicken in the buttermilk mixture, making sure it’s entirely covered. Cover the bowl and refrigerate for at least 8 hours, or overnight.
- Preheat your oven to 400°F (200°C) as you remove the chicken from the fridge.
- Let excess buttermilk drip off the chicken, then position it in a roasting pan surrounded by quartered onion and halved garlic.
- Drizzle olive oil over the chicken and season with extra salt and pepper to taste.
- Roast in the oven for 1 hour to 1 hour 15 minutes, until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for about 15 minutes before carving.
Notes
For maximum flavor, consider marinating the chicken the night before. Avoid overcrowding the roasting pan for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 80mg