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!
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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.
This Buttermilk Roasted Chicken recipe is a healthier way to make chicken drumsticks taste delicious. The chicken is marinated in buttermilk, garlic, fresh parsley, salt and pepper for 24 hours before roasting. Then, it is baked (roasted) in the oven at 400 F. This ensures the chicken tenderizes and gets infused with delicious flavors!
- 1 cup buttermilk
- 1 tablespoon olive oil
- 5 garlic cloves , minced
- 1/2 cup fresh parsley , minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 6 chicken drumsticks
- 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.
I want to use this receipe for bone in skin on chicken breast. Will there be a temperature change and a time change? What do you suggest?
does it have to marinate for 24 hours? i only have 5 hours to spare haha
5 hours in the refrigerator is OK, too.
Made this but used breasts and left out the garlic (it makes me sick) but used Mrs. Dash original blend for spice. It was great. My husband doesn’t care for buttermilk but he loved it and even ate leftovers.
definitely make a gravy out of the sauce. i took someones advice and made a roux then added the sauce halfway through cooking the chicken. the sauce curdles; in a gravy you can’t notice it. and it tastes delicious. served atop cous cous. without the sauce, the chicken is a little bland
Great tips! Thank you, Mimi!
I’m making this dish as we speak and so far my marinade looked nothing like the picture. Looked to me like there was more olive oil than buttermilk in the pictures..and so far my chicken looks nothing like the picture as well. Hope it still tastes good!!
I hope you liked it! 🙂
Just had this for dinner. Ended up very moist. I used half chicken pieces instead of drum sticks. I personally felt that it needed more seasoning flavor of some sort. My kids ate it right up and said it was real good.
So glad you and your kids liked it!
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 .
Hi, what can I use instead of buttermilk? Can I use just milk?
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!
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.