Buttermilk Roast Chicken has to be the best roast chicken ever. Think golden crispy skin and juicy perfectly seasoned meat throughout.
Buttermilk Roast Chicken
This recipe is inspired by a GordonRamsay recipe that i LOVE. I have mentioned it before because it is so delicious.
Ever since I read/watched Salt, Fat, Acid, Heat, I have always taken the extra step of brining chicken in buttermilk for a day or 2 beforehand. The difference it makes in flavour absorption and tenderness, is so vast that it makes it worth the wait. So this recipe is a combination of both those recipes.
It is a hassle free recipe after the buttermilk.
Ingredients
Buttermilk Marinade: If you don’t have Buttermilk, make your own by adding 2 tbsp of Lemon Juice to the asme quantity of milk and setting aside for 10 minutes until it curdles and thickens.
Buttermilk is a a fermented acidic dairy product. It used to be the liquid that was left behind after cultured butter was churned. Nowadays, it is cultured.
When chicken is marinaded in buttermilk, the acid breaks down the meat which makes it very tender and flavourful.
Herbs: I haven’t specified a herb but I LOVE Tarragon, Thyme or Rosemary best. Here they are combined with the butter and then placed under the skin.
Chickpeas: This is an idea from Gordon Ramsay and flavoured chickpeas work really well when placed in the cavity. I have added parboiled rice previously. Some of it becomes crispy but it is so delicious. You can also just make rice separately and serve alongside the chicken.
Lemons: These are always a good idea with chicken.
Garlic: I always add full garlic cloves to the tin, they soften and caramelise beautifully and can be rubbed on to the chicken, added to a side salad, spread onto roast potatoes, spread on bread or scattered over rice.
Seasoning: Season literally with salt and pepper. Course Sea Salt or Smoked Salt is delicious with roast chicken.
How to make Buttermilk Roast Chicken
Season Chicken generously with salt and pepper and let it sit for 30 minutes.
Add 2 tbsp Salt to 500 ml Buttermilk.
Place the chicken in the buttermilk and then remove to a ziplock bag.
I then add the ziplock bag to a bowl to avoid any leakage in the fridge.
Marinade for 24 – 48 hours.
Remove the chicken from the fridge at least 1 hour before cooking.
Take off as much buttermilk as you can.
Add the herbs of your choice and butter to a bowl and whisk together. Season.
Preheat oven to 220 C/GM 7.
Loosen the skin of the chicken gently. Push the butter under the skin until the entire crown is covered, Season the Chicken.
You can either add 1/2 lemon into the cavity or add these Chickpeas into the cavity. Make sure it covers the crown completely. I continued massaging the butter all over the crowns after this pic was taken.
Place cut Garlic head in tray and rest the chicken on top.
Drizzle over olive oil and add salt & pepper.
Tie the legs with twine.
Roast for 20 minutes.
Turn the heat down to 200 C/GM 6.
Cook for 30 – 40 minutes until golden brown.
Rest for 10 minutes before serving.
Storage Instructions
Fridge
This chicken can be kept in the fridge raw for up to 2 days.
The cooked chicken can be kept in the fridge for up to 4 days.
Freezer
This chicken can be frozen cooked in an airtight container for up to 3 months. To reheat, let it thaw in the fridge overnight, then roast as per instructions.
Serving Suggestions
My very favorite way to serve this buttermilk roasted chicken recipe is with some delicious sides! We had it with a Balsamic & Mustard Butterhead Lettuce Salad, Roast Potatoes and Yorkshire Puddings. Recipes are coming for them soon.
RECIPE VARIATIONS
Other flavourings you can try:
Preserved Lemon, Cumin and Thyme Roast Chicken
Lemon and Thyme Roast Chickens with Potatoes
Indian Roasted Chicken Legs with Baby Potatoes
One Tray Greek Chicken and Potatoes
More recipes you may like:
Home Made Aunt Bessie Style Roast Potatoes
Spiced Baked Buttermilk Chicken
Recipe adapted from this recipe by Samin Nosrat and this recipe by Gordon Ramsay.
** if you make this recipe, please comment/tag us. thankyou. xx.
Buttermilk Roast Chicken
Buttermilk Roast Chicken has to be the best roast chicken ever. Think golden crispy skin and juicy perfectly seasoned meat throughout.
Ingredients
1 Day before - Buttermilk Chicken
- 1.5 kg Chicken Skin on
- 500 ml Buttermilk
- 2 tbsp Salt
Herbs
- 150 g Butter
- Bunch Herbs I like Thyme, Rosemary and Tarragon
- Salt & Pepper
For the Tray
- Salt I like to use Course Sea Salt
- 1/2 Lemon
- 4 Garlic Heads Cut at the bottom
- 2 tbsp Olive Oil
- Salt & Pepper
Instructions
1 Day before - Buttermilk Chicken
-
Season Chicken generously with salt and pepper and let it sit for 30 minutes.
-
Add 2 tbsp Salt to 500 ml Buttermilk.
-
Place the chicken in the buttermilk and then remove to a ziplock bag. I then add the ziplock bag to a bowl to avoid any leakage in the fridge. Marinade for 24 - 48 hours.
-
Remove the chicken from the fridge at least 1 hour before cooking. Take off as much buttermilk as you can.
Herbs
-
Add the herbs of your choice and butter to a bowl and whisk together. Season.
Roast Chicken
-
Preheat oven to 220 C/GM 7.
-
Loosen the skin of the chicken gently. Push the butter under the skin until the entire crown is covered, season the Chicken.
-
You can either add 1/2 lemon into the cavity or add these Chickpeas into the cavity.
-
Place cut Garlic heads in tray and rest the chicken on top.
-
Drizzle over olive oil and add salt & pepper.
-
Tie the legs with twine.
-
Roast for 20 minutes.
-
Turn the heat down to 200 C/GM 6. Cook for 30 - 40 minutes until golden brown.
-
Rest for 10 minutes before serving.
Recipe Notes
Storage Instructions
Fridge
This chicken can be kept in the fridge raw for up to 2 days.
The cooked chicken can be kept in the fridge for up to 4 days.
Freezer
This chicken can be frozen cooked in an airtight container for up to 3 months. To reheat, let it thaw in the fridge overnight, then roast as per instructions.
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