Buttermilk Roasted Chicken

Warning: This chicken is crack! Once you try it, you’ll be feening for more. Don’t be surprised if you find yourself daydreaming about tender chicken breast and juicy thigh meat. It’s just that good.

A couple weeks ago, I was watching Salt,Fat,Acid,Heat on Netflix. When I say watching I really mean periodically glancing at the screen as I ran around the house doing 10 things at once. Anywho, the host marinated an entire chicken in buttermilk overnight and then gushed over how juicy and tender the meat was. It seemed like a simple enough concept so I put buttermilk chicken on my to-do list and moved on.

Fast forward two weeks. I was at Costco with my roommate Chris when I stumbled upon their organic whole chicken. It was a great deal so I picked up a two pack. I already had buttermilk at home so I was all set. It was a meal prep day so when I got home I put the groceries away and started tackling my cooking for the week starting with the chicken.

I unwrapped the bird then sprinkled a generous amount of salt, pepper and Herb de Provence all over it. Herb de Provence is like the fancy French version of Italian seasoning. If you don’t have the fancy French stuff regular ol’ Italian seasoning will be just fine. Then I plopped the entire chicken into a ziplock bag. I put the bag containing the chicken inside of a large glass bowl. You want to use a bowl that’s slightly larger than your bird. I filled the ziplock with buttermilk covering the chicken completely. Then I put the bowl in the back of my fridge and left it there to marinate.

Confession: the chef on Netflix did this overnight…I marinated my chicken for 5 days.

This was an accident. I had every intention of cooking it the next day but I wanted to work my way through the rest of the food I had meal prepped before roasting the chicken.

Once I pulled the chicken out of the fridge, I dumped the buttermilk out and let the bird sit on the counter for about an hour so that it’s temperature would drop closer to room temperature.

Fun fact: you aren’t supposed to stick cold chicken in the oven. It makes your chicken cook unevenly.

Once my bird was the right temp, I put it in a roasting pan and drizzled EVOO over the top. Then I sprinkled more Herb de Provence, salt and pepper on the bird for good measure. Lastly, I stuffed the cavity with apple slices, onions and garlic. I tented my pan with foil before baking at 350 degrees for about 55 minutes. At the 55 minute mark I removed the foil and rotated my pan in the oven. I turned the oven up to 375 degrees and allowed it to bake for 40 minutes longer. Once it was done baking, I pulled the pan out of the oven and allowed my meat to rest for about 15 minutes.

The results, stunning. I suggest serving with roasted veggies.

This is also a great recipe if you live alone and want to do chicken 2-3 ways. Break the bird down. Use leftover meat for chicken sandwiches or a pulled chicken salad. There are tons of options!

I hope you enjoy this recipe as much as I did. Give it a try then come back and leave me a comment letting me know how it worked out for you.

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