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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 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.
Yes, I agree, the buttermilk gives a great taste to the chicken. Enjoy!
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.
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.
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.
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!
Can this recipe be made with chicken breasts?
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!
Thank you, Tabitha! Great tips for reheating the chicken leftovers by browning the chicken in olive oil - always better than microwave!
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.
Joi, thank you! I am glad your family loved this recipe!
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 🙂
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 !
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.
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.
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!!
Have you ever tried this with bone in or boneless chicken breasts? My husband and I prefer those over drumsticks. This looks soooo good!
Have you ever tried this with chicken breasts?
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!
Made this yesterday (using chicken thighs instead of legs) and it was AMAZING! I'm definitely making this my go-to roast chicken recipe!
my mouth is watering just looking at this chicken!!