Buttermilk Roasted Chicken - the chicken is very moist, tender, and super flavorful!
This recipe is a 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!
You'll love the simplicity of the buttermilk roasted chicken 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!
Combine buttermilk, olive oil, minced garlic, minced fresh parsley, salt and black pepper in a small bowl:
Whisk all the ingredients really well:
So that the marinade looks like this:
I used 1 package of chicken drumsticks - 6 chicken drumsticks:
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:
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.
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.
Buttermilk Roast Chicken with Garlic
Ingredients
- 1 cup buttermilk
- 1 tablespoon olive oil
- 5 garlic cloves , minced
- ½ cup fresh parsley , minced
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 6 chicken drumsticks
Instructions
- 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.
- 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.
- Serve immediately, use the sauce from the pan.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I followed the instructions very carefully and the buttermilk burned. Can you cook them at a lower heat?
Lindsay, yes, you can cook this at 350 F or at 375 F but for longer times until the chicken is completely cooked through.
I use this recipe with chicken thighs, legs and wings. I do kind of modify it but it’s delicious and incredibly juicy
Sarah, I am glad you enjoyed this recipe, thank you for the comment!
Can this recipe be done with chicken breasts?
Absolutely!
Dissapointing. The only taste was garlic. May be a good base recipe. Sorry.
Sorry to hear that! Sprinkle the cooked dish with a pinch of salt, a small amount of freshly squeezed lemon juice, and some red pepper flakes for more flavor!
Can this be put in a crockpot and cooked ?
Never tried it in a slow cooker!
Just made this for dinner and it was fantastic! I doubled the marinade for 10 drumsticks and substituted cilantro for the parsley. Turned out perfect! It took longer to bake than suggested, about 1.5 hrs but the chicken was moist and the skin was crispy. Thanks for the great recipe
Ken, you are very welcome! I am glad you enjoyed the recipe! 🙂
This was delicious!! I'm normally hesitant to make drumsticks/chicken thighs because they're always so chewy to me (even at restaurants) but this was perfection! I served them over wild rice with roasted green beans.
So happy to hear that this recipe worked for you! Thank you for sharing your comment!
This sounds yummy. What if I remove the skin?
Looks delicious! Can this be made with chicken breasts?
Fabulous! So easy and so tasty. I made these ahead of time and served them cold at a picnic. Big hit!
I've made this twice and it's super tasty! I'd like to use the sauce more but it curdles and looks kind of gross. Any suggestions on ways to make it more of a creamy-sauce consistency?
I roast the chicken pieces without the marinade and make the sauce (using the marinade) slowly over low heat on the stovetop, making sure to cook it thoroughly because it’s had raw chicken in it. This avoids the curdling issue.