buttermilk roasted chicken
  • 3½ pounds bone-in, skin-on chicken pieces, such as breasts, thighs and legs - I used 2 chicken breasts that the butcher cut in half, as well as 3 chicken thighs. If you're going to use breasts, make sure you cut them in half so the buttermilk gets absorbed into the meat, it doesn't work as well with whole breasts.
  • 2 cups buttermilk
  • zest of 1 lemon
  • 2 tablespoons chopped fresh dill
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground pepper
  1. Zest up your lemon and wash and chop up your dill.
  2. In a medium sized bowl, pour in the 2 cups buttermilk, lemon zest, 2 tablespoons chopped dill, 1½ teaspoons salt and 1 teaspoon pepper. Stir to combine.
  3. Put the chicken pieces into a gallon sized ziploc bag (or you can just throw the chicken in the same bowl as the buttermilk mixture, but make sure it's a large bowl). Add in the buttermilk mixture, and zip up the bag. Make sure to shake the bag a bit so that all of the buttermilk gets on and seeps into all of the chicken pieces.
  4. Refrigerate the chicken for 8 hours or up to 24 hours. If you're using a bowl to marinate the chicken in, make sure to cover the bowl tightly with either plastic wrap or a a tight fitting lid.
  5. After the chicken has marinated, pre-heat the oven to 450 degrees.
  6. Remove the chicken pieces from the marinade and pat each one dry. Put the chicken pieces on a rimmed baking sheet.
  7. Roast the chicken until cooked through (or internal temps for both the breasts and thighs reaches 165 degrees on an instant read thermometer), about 25-30 minutes. Some of the smaller chicken pieces might be done before the larger ones, so make sure to pull off the smaller pieces if they are done ahead of time, while you finish cooking up the larger pieces. If you want to crisp up the skins a bit more, throw them under the broiler for a few minutes. I did not throw the photographed chicken pieces under the broiler, as I wanted you to see how they will really look.
  8. I've had some readers throw the marinated chicken on the grill and have it be a great success, so feel free to throw the chicken on the grill for another option, especially when it's too hot to turn the oven on.
Nutrition Information
Serving size: serves 4-6
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2013/03/buttermilk-roasted-chicken/