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Buttermilk Roast Chicken with Garlic

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Buttermilk Roasted Chicken – chicken is very moist, tender, and super flavorful!  Healthier way to make chicken drumsticks taste delicious – they are marinated in buttermilk, garlic, fresh parsley, salt and pepper for 24 hours before roasting (baking in the oven at 400 F). This ensures the chicken tenderizes and gets infused with delicious flavors!

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You’ll love the simplicity of the recipe. 10 minutes of preparation: making the marinade and pouring it over the chicken. 24 hours idle time: your chicken sits in a freezer bag with buttermilk sauce poured over it in the fridge. Finally, bake your chicken at 400 F the next day!

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Combine buttermilk, olive oil, minced garlic, minced fresh parsley, salt and black pepper in a small bowl:

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Whisk all the ingredients really well:

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So that the marinade looks like this:

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I used 1 package of chicken drumsticks – 6 chicken drumsticks:

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Place chicken drumsticks in one-gallon freezer bag:

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Pour the buttermilk marinade over the chicken and distribute evenly over all chicken drumsticks:

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Squeeze as much air out of the freezer bag as possible and close the bag. Refrigerate the marinated chicken in a freezer bag for 24 hours:

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After your chicken has been marinated for 24 hours, preheat oven to 400 F. Use a medium size casserole dish – I used 2.5 quart oval casserole dish ( 13 inches * 9 inches *4 inches deep). Place chicken in the casserole dish – and pour all of the marinade on top and around the chicken.

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Bake in the oven at 400 F for about 30-45 minutes (depends on your oven), until chicken juices run clear, the chicken drumsticks are browned and scorched in spots. If needed, broil for about 5-10 more minutes to get more color. Serve immediately, use the sauce from the pan.

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Buttermilk Roast Chicken with Garlic

Total Time: 40 minutes

Yield: 3 servings

Buttermilk Roast Chicken with Garlic

Ingredients

  • 1 cup buttermilk
  • 1 tablespoon olive oil
  • 5 garlic cloves, minced
  • 1/6 bunch of fresh parsley, minced
  • 1/2 teaspoon regular salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 chicken drumsticks
  • Garnish:
  • fresh parsley, chopped

Instructions

  1. Combine buttermilk, olive oil, minced garlic, minced fresh parsley, salt and black pepper in a small bowl and whisk really well. Place chicken drumsticks in one-gallon freezer bag, pour the buttermilk marinade over the chicken and distribute evenly over all chicken drumsticks. Squeeze as much air out of the freezer bag as possible and close the bag. Refrigerate the marinated chicken in a freezer bag for 24 hours.
  2. After your chicken has been marinated for 24 hours, preheat oven to 400 F. Use a medium size casserole dish - I used 2.5 quart oval casserole dish ( 13 inches * 9 inches *4 inches deep). Place chicken in the casserole dish - and pour all of the marinade on top and around the chicken. Roast for about 30-45 minutes (depends on your oven), until chicken juices run clear, the chicken drumsticks are browned and scorched in spots. If needed, broil for about 5-10 more minutes to get more color.
  3. Serve immediately, use the sauce from the pan.
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{ 35 comments… add one }
  • Kayle (The Cooking Actress) January 4, 2016, 8:32 pm

    my mouth is watering just looking at this chicken!!

  • Kelly January 13, 2016, 8:04 pm

    Made this yesterday (using chicken thighs instead of legs) and it was AMAZING! I’m definitely making this my go-to roast chicken recipe!

  • EmSpeaks January 13, 2016, 10:21 pm

    Tried this tonight and it was amazing! Only marinated the chicken for about 5 hours due to my schedule, and it was still fantastic. The marinade didn’t make a good sauce once it was all cooked (kind of oily and curdled), but it didn’t matter. The chicken was moist and flavorful and it was incredibly easy!

  • Amy January 16, 2016, 8:05 pm

    Have you ever tried this with chicken breasts?

  • Amy February 7, 2016, 11:20 am

    Have you ever tried this with bone in or boneless chicken breasts? My husband and I prefer those over drumsticks. This looks soooo good!

  • Melodi February 17, 2016, 2:26 pm

    I love to make drumsticks in the crockpot and then broil them for a few minutes before serving. Is there any reason I couldn’t use this recipe for that? Just curious because of the buttermilk, not sure if that would be ok in the crockpot. Thanks!!

  • Suze March 4, 2016, 6:50 pm

    Made this dish last night and the chicken was so flavorful and tender. But I would not add the marinade to the baking dish as the chicken is baked. Cause the resulting sauce was very unappetizing not a gravy as I expected. Next time baked chicken w/o marinade. Turn half way thru the baking time to brown the chicken on all sides.

    • Vivian October 3, 2016, 12:08 pm

      Suze and EmSpeaks, I wish I had read your comments before I cooked this chicken! Legs are the only dark meat I can eat from chicken! Really about ruined my appetite for legs for a while. I should have noticed the chicken would be floating in marinade; but the bad part was the “look” of the oil and curdled buttermilk.

  • Dori March 7, 2016, 4:23 pm

    Hi. I took out chicken legs for tomorrow. I have everything to make this dish except fresh parsley. Do you think it would be ok with out it? Or should I use dried parsley ?? Thanks in advance !

  • smita March 24, 2016, 8:44 pm

    Hi! just about how much did the 6 drumsticks weigh? I have various chicken parts and want to substitute those…….the preparation looks so delicious and family friendly! Thanks 🙂

  • Joi April 7, 2016, 12:46 pm

    This was a home run @ my house. My family loved this dish and my husband told me I need to put in in the rotation. Great and easy recipe.

    • Julia May 25, 2016, 8:09 pm

      Joi, thank you! I am glad your family loved this recipe!

  • Tabitha April 26, 2016, 5:41 pm

    I just made these the other night. I did not add very much of the buttermilk mixture to the pan the chicken baked in, and even broiled each side for a couple of minutes. I would recommend heating 1 or 2 tbs of olive oil on the stove and browning each side before serving. I learned this by reheating my leftovers this way and they were a million times better!

    • Julia May 25, 2016, 8:07 pm

      Thank you, Tabitha! Great tips for reheating the chicken leftovers by browning the chicken in olive oil – always better than microwave!

  • Ysabel May 23, 2016, 9:44 am

    I baked this chicken like 5 times, so tender, moist, delicious! But I discarded the marinade, I place the chicken in a cauldron cover with parchment paper then aluminum foil, bake for 30 minutes then uncover and cook until done, you can broiled to get a beautiful color, about the parsley you can replace it with thyme but I’m not sure the same quantity, depends on your likes.

    • Julia May 25, 2016, 8:05 pm

      Ysabel, I am glad you liked the chicken and baked it 5 times! Yes, you can bake it with or without marinade. Thanks for great tips!

      • A July 12, 2016, 4:41 pm

        Can this recipe be made with chicken breasts?

  • des medina July 20, 2016, 9:20 pm

    i tried this recipe with the chicken legs and my family loved it as it turned out very moist and tender. can I use this recipe using thigh fillet? how long will it take to cook if using a fillet. thank you.

  • JenEpi August 3, 2016, 8:47 am

    This was pretty good. I used thighs, and agree with other comments that cooking with the marinade didn’t work. It curdled and was not something you’d spoon over the chicken anyway, since it was a fairly greasy end result give dark meat w/ skin. The chicken needed time under the broiler to char, and in the end the finished product was tasty. I’d do this again but throw it on the grill.

  • M Jones October 31, 2016, 11:22 am

    I pinned another roast chicken recipe that uses a buttermilk marinade. It is amazing what buttermilk does to chicken! This one looks a little easier. Look forward to trying. Hope I can get mine to look as good as yours.

    • Julia December 20, 2016, 6:14 pm

      Yes, I agree, the buttermilk gives a great taste to the chicken. Enjoy!

  • Dya November 28, 2016, 11:29 am

    Absolutely fantastic! We preserved the sauce…it’s not your regular sauce that you normally pour over the chicken, but the taste of the garlic and buttermilk cooked together is just amazing! Curdling didn’t bother anyone at all and everyone asked for more. Thank you for sharing!

    • Julia December 17, 2016, 8:13 pm

      I agree – the garlic and buttermilk taste amazing! I would not discard the sauce – serve it over rice next time, like others suggested!

  • Lidia November 30, 2016, 11:35 pm

    I was so excited to try this and it was a fail. The baking of the chicken in the milk does not work.
    It curdled. Then it didn’t have any taste at all. Good thing I had a back up recipe 🙂

    • Julia December 17, 2016, 8:00 pm

      So sorry this recipe did not work for you! 🙁 Sounds like your oven might not have been hot enough. Make sure to preheat your oven to 400 F so that it’s hot enough once you put the chicken in.

    • Rachael July 10, 2017, 8:48 pm

      Totally agree! Maybe I missed somethig or did something wrong, but after 29 hours marinating and cooking exactly as said, had very little flavor (just garlic) and didn’t brown up very well. Oh well we still ate it.

  • Alixia December 8, 2016, 2:13 am

    Y’all who said this recipe was a flop must be crazy! I made white rice and when the chicken was done I placed the drumsticks on the rice a covered the chicken and rice with the sauce which was soooo tasty. My boyfriend loved it too and to top it off it was so simple to make! The only thing I did different was I cooked it at 375 for about 50 min. And half way through I turned the chicken, stirred up the sauce because of separation and basted the drumsticks. Was perfect!

    • Julia December 17, 2016, 7:30 pm

      Thank you, Alixia, so glad you liked the recipe! Rice with the sauce sounds so good!

  • Pam February 5, 2017, 5:52 pm

    Can you use milk/lemon juice instead of the buttermilk? Or won’t it have the same taste? thank you

  • Amber February 7, 2017, 5:59 am

    My husband bought basil instead of parsley by accident. I decided to try it. It was a happy mistake. Very delicious meal. Thanks!

    • Julia March 12, 2017, 11:51 pm

      Thank you, Amber! So glad you liked it! Good to know that basil works here, too! 🙂

  • Shayla B April 20, 2017, 8:22 pm

    Made this on a recommendation from a friend. Great recipe the yields very moist and yummy chicken! I have to agree with other commenters though… That cooked marinade is pretty unpleasant looking and, even when served over rice, doesn’t add as much as it takes away by its curdled appearance. I would definitely recommend this recipe to others, however, I would suggest cooking the chicken in the marinade but then discarding it to serve. I would not recommend serving it over rice but rather alongside some vegetables and/or a salad.

  • Rachel June 8, 2017, 7:00 pm

    After reading the reviews about appearance of marinade once baked, I decided to remove raw chicken from marinade before baking.
    I made a roux in saucepan on stovetop & added marinade to create a cream gravy…it is amazing! I added a bit of chicken stock to thin it out & will be serving this over mashed redskin potatoes & chicken legs, but while waiting for chicken to cook, I am imagining all the possibilities that this unique flavorful gravy could be used on. Served over French fries as a poutine would be yummy, especially with bacon crumbled on top. I could also add spinach to this to serve as warm spinach dip at my next party. Tossed with steamed broccoli would also make my tastebuds dance! This marinade is too good to toss out. Trust me & turn it into a gravy – you won’t be disappointed!

  • Claudia June 26, 2017, 5:39 pm

    Hi, what can I use instead of buttermilk? Can I use just milk?

  • Marly July 2, 2017, 9:37 am

    I’ll certainly cook this soon with friends inviting at home will be great . I don’t mind eating with hands with friends chatting while eating , is one heavenly moment .

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