Buttermilk Brined Roasted Chicken
This Buttermilk Brined Roasted Chicken is simple to prepare and yields juicy meat with golden, crispy skin. The buttermilk helps tenderize the meat, while a gentle roast brings out its natural sweetness. A straightforward method that feels like a weekend treat, but with weeknight practicality.
Ingredients
- 1 whole chicken (about 4–5 pounds)
- 2 cups buttermilk
- 3 cloves garlic, minced
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil or melted butter
- optional lemon wedges and fresh herbs for serving
Instructions
- In a large bowl or container, whisk together the buttermilk, minced garlic, salt, and pepper.
- Rinse the chicken and pat dry. Submerge it in the buttermilk brine, or place it in a resealable bag with the brine. Refrigerate for at least 4 hours, preferably overnight.
- When ready to cook, remove the chicken from the brine and pat dry thoroughly. This helps the skin crisp up. Preheat the oven to 425°F (220°C).
- Drizzle or brush the chicken with olive oil or melted butter. Sprinkle with paprika and a little extra salt and pepper as desired.
- Place the chicken breast-side up on a rack in a roasting pan. Roast at 425°F for about 20 minutes, then reduce the heat to 375°F (190°C) and roast for 60–80 more minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Let the chicken rest for 10–15 minutes before carving. If you like, squeeze a little lemon over the meat and scatter fresh herbs for aroma.