Are you looking for a mouthwatering chicken recipe that’s both tender and full of flavor?
Well, look no further, because I’m about to share with you the secret to a Buttermilk Marinated Whole Chicken that will leave you and your guests amazed!
Personally, I always found it challenging to cook a whole chicken that’s juicy and not dry, but ever since I discovered this marinating technique, my chicken dinners have been nothing short of spectacular.
Marinating chicken in buttermilk might sound a bit unconventional, but trust me, it works wonders!
The buttermilk not only helps to tenderize the chicken but also imparts a delightful tanginess that elevates the overall taste.
Combined with aromatic garlic, fragrant herbs like rosemary and thyme, and a hint of zesty lemon, this Buttermilk marinated whole chicken is a true flavor bomb!
In this recipe, I’ll guide you through the simple steps of marinating the chicken to perfection and roasting it until it’s golden and succulent.
The best part is, you don’t need any fancy ingredients or culinary expertise to make this dish shine.
So, roll up your sleeves and get ready to impress your family and friends with this incredible Buttermilk marinated whole chicken! Let’s dive right in and get cooking.
Ingredients for Buttermilk Marinated Whole Chicken
To prepare the delectable Buttermilk marinated whole chicken, you’ll need the following ingredients:
- Whole Chicken (around 4-5 pounds): Choose a fresh, high-quality whole chicken from your trusted local butcher or grocery store.
The size can vary but aim for a chicken that’s around 4 to 5 pounds for this recipe.
- Buttermilk: Buttermilk is the star of this recipe and is what makes the chicken incredibly tender and flavorful.
You can find buttermilk at most supermarkets, or you can easily make your own by combining regular milk with a bit of lemon juice or vinegar.
- Garlic Cloves: Fresh garlic cloves add a wonderful aromatic note to the marinade. You’ll need a few cloves, peeled and minced.
- Fresh Herbs (Rosemary, Thyme, etc.): The combination of fresh herbs brings a burst of earthy and herbal flavors to the chicken.
Rosemary and thyme work exceptionally well but feel free to use your favorite herbs or a mix of them.
- Lemon: A fresh lemon adds a bright and tangy element to the marinade. You’ll need the juice of one lemon.
- Salt and Pepper: Simple yet essential, salt and pepper are used to season the chicken both during the marinating process and before roasting.
These straightforward and easily accessible ingredients come together to create an extraordinary Buttermilk Marinated Whole Chicken that will delight your taste buds.
Elevate Flavor with Buttermilk Marinated Whole Chicken
Buttermilk Marinated Whole Chicken (Flavorful Feast Awaits)Course: Lifestyle, Recipes
1 whole chicken (about 4-5 pounds)
2 cups buttermilk
4 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, juiced
Salt and pepper to taste
- In a large bowl, combine the buttermilk, minced garlic, fresh rosemary, fresh thyme, and lemon juice. Mix well to create the marinade.
- Place the whole chicken in the bowl with the marinade, ensuring it’s fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or preferably overnight. This marinating time will infuse the chicken with delicious flavors and ensure tenderness.
- Preheat your oven to 400°F (200°C).
- Remove the chicken from the marinade and let any excess liquid drip off. Season the chicken with salt and pepper, both inside and outside.
- Place the chicken on a roasting rack set inside a roasting pan. The rack will elevate the chicken, allowing it to cook evenly and develop a crispy skin.
- Roast the chicken in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C). Baste the chicken with pan juices or melted butter occasionally during the roasting process for added flavor and moisture.
- Once the chicken is golden and fully cooked, remove it from the oven and let it rest on a cutting board or serving platter for 15 minutes. Resting allows the juices to redistribute, resulting in juicy and tender meat.
- Carve the chicken into portions, such as legs, thighs, wings, and breast, and arrange them beautifully on a platter.
- Serve the Buttermilk Marinated Whole Chicken with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
Marinating the chicken is the key step in this recipe that infuses it with incredible tenderness and flavor. Follow these easy steps to achieve the best results:
- Preparing the Buttermilk Marinade:
In a large bowl, pour enough buttermilk to fully submerge the whole chicken.
The exact amount will depend on the size of your chicken, but generally, 2 to 3 cups of buttermilk should be sufficient.
Add the minced garlic, a generous sprinkle of fresh herbs (rosemary and thyme work wonders), and the juice of one fresh lemon.
The herbs and lemon will infuse the marinade with aromatic and tangy flavors.
- Cleaning and Patting Dry the Chicken:
Rinse the whole chicken under cold running water and pat it dry with paper towels.
Cleaning the chicken helps remove any impurities, and drying it ensures that the marinade adheres better to the surface.
- Submerging the Chicken in the Buttermilk Mixture:
Carefully place the cleaned and dried chicken into the bowl with the buttermilk marinade.
Ensure that the chicken is fully submerged in the mixture, allowing the buttermilk and seasonings to penetrate the meat evenly.
- Adding Garlic, Herbs, and Lemon for Extra Flavor:
To enhance the flavor even further, add a few extra sprigs of fresh herbs and lemon wedges into the bowl with the chicken.
This step ensures that the aromas are absorbed into the chicken during the marinating process.
- Covering and Refrigerating the Marinating Chicken:
Cover the bowl with plastic wrap or a lid and refrigerate it for at least 6 hours, or preferably overnight.
Marinating the chicken for an extended period allows the buttermilk and seasonings to work their magic, resulting in tender, juicy, and flavorful meat.
By now, your kitchen will be filled with the enticing aroma of the marinating chicken, and your taste buds will be eagerly anticipating the mouthwatering feast that awaits.
Roasting the Buttermilk Marinated Whole Chicken
Roasting the marinated chicken is where the magic truly happens, transforming it into a golden and succulent centerpiece for your meal.
Follow these simple steps to achieve a mouthwatering roasted Buttermilk marinated whole chicken:
- Preparing the Oven for Roasting:
Preheat your oven to 400°F (200°C) to ensure it’s nice and hot when the chicken goes in.
Roasting at a higher temperature will help create crispy and flavorful skin while keeping the meat tender and juicy.
- Taking the Chicken Out of the Marinade:
Carefully remove the marinated chicken from the buttermilk mixture and let any excess marinade drip off.
Place the chicken on a roasting rack set inside a roasting pan.
The roasting rack allows air to circulate around the chicken, promoting even cooking and ensuring a crispy skin.
- Seasoning the Chicken with Salt and Pepper:
Before roasting, generously season the chicken with salt and freshly ground black pepper.
The seasoning will enhance the flavors of the marinade and give the skin a delectable taste.
- Roasting the Chicken Until Golden and Juicy:
Place the roasting pan with the chicken in the preheated oven.
The roasting time will vary depending on the size of the chicken, but a good rule of thumb is to cook it for about 20 minutes per pound.
You can use a meat thermometer to check for doneness – the internal temperature of the thickest part of the chicken should reach 165°F (74°C).
- Basting the Chicken (Optional):
For an extra boost of flavor and moisture, you can baste the chicken with pan juices or melted butter during the roasting process.
Basting helps keep the chicken juicy and adds a delicious richness to the skin.
- Letting the Chicken Rest:
Once the chicken is beautifully golden and cooked to perfection, remove it from the oven and let it rest for about 15 minutes before carving.
Resting allows the juices to redistribute within the meat, resulting in a more tender and flavorful chicken.
Now that you’ve roasted your Buttermilk marinated whole chicken to perfection, it’s time to bring it to the table and carve it with pride.
The enticing aroma and gorgeous appearance will surely impress your guests, and they’ll be eager to savor every delicious bite.
Resting and Serving the Buttermilk Marinated Whole Chicken
Congratulations on roasting the perfect Buttermilk marinated whole chicken!
Now it’s time to add the finishing touches and present this delightful dish to your eagerly waiting guests.
Follow these steps to ensure a memorable and satisfying serving experience:
- Letting the Chicken Rest:
As tempting as it may be to carve into the succulent chicken immediately, resist the urge!
Allow the roasted chicken to rest for about 15 minutes on a cutting board or serving platter.
Resting is crucial to lock in the juices and flavors, ensuring each bite is moist and tender.
- Carving the Chicken:
When the resting period is complete, it’s time to carve the chicken. Use a sharp knife to carefully separate the legs, thighs, wings, and breast portions.
Serve the portions on a platter, arranging them beautifully for an appealing presentation.
- Serving Suggestions:
Buttermilk-marinated whole chicken pairs wonderfully with a variety of side dishes.
Consider serving it with roasted vegetables, a fresh green salad, or fluffy mashed potatoes.
The chicken’s flavors complement a range of sides, making it a versatile and satisfying main course.
- Enjoying the Meal:
Gather around the table with your loved ones and enjoy the fruits of your labor.
As you savor each mouthful, take a moment to appreciate the tender, juicy meat and the delightful interplay of flavors from the buttermilk, herbs, and lemon.
- Leftovers and Storage:
If you’re fortunate enough to have leftovers, store them in an airtight container in the refrigerator.
The chicken will stay fresh and flavorful for up to three days, making for tasty sandwiches or salad additions.
- Sharing the Joy:
Share your Buttermilk marinated whole chicken success story with friends and family, and encourage them to try this incredible recipe themselves.
It’s a surefire way to impress any gathering and create lasting memories around the dinner table.
With the resting period complete, it’s time to relish the fruits of your culinary efforts.
The tender and succulent Buttermilk marinated whole chicken served alongside your chosen sides, will undoubtedly become a favorite in your household and among your guests.
Try the Buttermilk Marinated Whole Chicken Today and Get Your Free Meal Prep Plan Now
There you have it, a culinary adventure that takes a humble whole chicken to extraordinary heights – the Buttermilk Marinated Whole Chicken!
This mouthwatering recipe is a game-changer in the world of roasted chicken, and I’m thrilled to have shared it with you.
The combination of tangy buttermilk, aromatic herbs, and zesty lemon infuses the chicken with incredible tenderness and flavor, making it a true delight for the senses.
I’ve personally experienced the transformation this marinade brings to the table.
The result is a succulent chicken with crispy golden skin, worthy of any special occasion or weeknight dinner.
The best part is that you don’t need to be a seasoned chef to pull off this culinary masterpiece; the recipe is straightforward and accessible to home cooks of all levels.
Now, it’s time for you to embark on this delightful culinary journey and experience the magic of the Buttermilk marinated whole chicken.
As you indulge in the rich flavors and tender meat, you’ll witness the joy it brings to your family and friends.
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Happy cooking and bon appétit!
How long can you marinate chicken in buttermilk?
Marinate the chicken at least overnight for the best results. Chicken can marinate in buttermilk for up to 48 hours. After that, it will become too soft.
Do you rinse meat after soaking in buttermilk?
Next, once the meat is marinated, remove it from the buttermilk and PAT IT DRY. BUT DO NOT RINSE THE MEAT.
Does buttermilk really tenderize meat?
While buttermilk is great for baking, it also does amazing things for meat. Its high acidity level helps tenderize everything from roast chicken to braised pork.
We also won’t fry our chicken without a buttermilk brine—it keeps the bird moist and juicy underneath that crunchy, crackly crust.