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Buttermilk Roast Chicken with Garlic

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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 servings
Calories 343kcal
Author Julia


  • 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


  • 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.


Calories: 343kcal | Carbohydrates: 6g | Protein: 29g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 148mg | Sodium: 635mg | Potassium: 521mg | Sugar: 4g | Vitamin A: 1045IU | Vitamin C: 14.9mg | Calcium: 130mg | Iron: 1.7mg