Simple Buttermilk Roast Chicken

6 servings
1 hr 45 min

This simple buttermilk roast chicken recipe makes juicy and flavorful whole roasted chicken with crispy skin every time! Add potatoes and carrots for a complete family dinner.

Let me set the scene for you real quick:

It’s a crisp Sunday afternoon, you have your most comfortable sweats on and cozy slippers.

Sunday dinner is ready as you pull out the most beautiful whole roasted chicken from the oven.

The chicken has perfectly golden, crispy skin and as you cut into it, the juices just flow right out.

Your house smells AMAZING as you slice up your buttermilk roast chicken with roasted potatoes, onions, and carrots.

This was my house last Sunday, and let me tell you, I was in heaven.

If you need a simple whole roasted chicken recipe, try this no-fail recipe because one time making it and I’ll never make chicken any other way :).

Simple Buttermilk Roast Chicken
Recipe details
  • 6  servings
  • Prep time: 25 Minutes Cook time: 80 Minutes Total time: 1 hr 45 min
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For the chicken
  • 4 lb whole chicken (giblets and neck remove)
  • salt
  • pepper
  • 2 cups buttermilk (see recipe notes)
  • 1/2 lemon, sliced
  • 1 celery stalk, cut into thirds
  • 1 carrot, cut into thirds
  • 1/2 onion, cut into chunks
  • 1 bunch fresh poultry blend herbs (sage, thyme rosemary)
For the herbed butter
  • 6 tablespoons butter, room temperature
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 3 garlic cloves, minced (about 2 teaspoons)
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Rinse the chicken and pat dry with paper towel. Season generously with salt and pepper.
Place chicken in large zip lock bag and pour buttermilk over it. Refrigerate for at least 8 hours or up to 24 hours to marinate.
Preheat oven to 425 F. Once chicken has marinated, remove from fridge (let come to room temperature at least 30 minutes prior to cooking).
Pat chicken dry with paper towel. Stuff inside cavity with sliced lemon, celery, carrots, onion, and poultry seasoning blend (sage, thyme & rosemary).
Tie the two chicken legs (drumsticks) together with kitchen twine.
In a small bowl combine butter, thyme, rosemary, garlic, lemon juice, salt and pepper. Microwave 10 seconds or until softened but not fully melted.
Loosen the skin on the chicken using your fingers. Gently rub butter mixture all over chicken, making sure to get it under the skin as well.
Place breast side up on roasting pan and cook for 1 hour and 20 minutes, basting every 30 minutes or until internal temperature reaches 165 F.
Remove from oven, cover with foil and let cool 10 minutes before slicing.
  • *For an easy buttermilk substitute use 2 cups milk plus 2 tablespoons vinegar or lemon juice. Let sit 2-4 minutes until curdled.
  • *Most markets carry poultry blend herb mix or you can simply use 3 thyme sprigs, 2 rosemary sprigs and 3-4 sage leaves.
  • *If you don't have a roasting pan, use a baking sheet lined with foil with a cooling rack place on top.
  • *If skin starts to get too dark, cover pan with foil and continue cooking until chicken reaches internal temp of 165 F.
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  • Kim Fillmore-Depenbrok Kim Fillmore-Depenbrok on Nov 06, 2020

    Good for you. Stand up for your recipe. It sounds great and a whole lot easier than the other recipe. That's what I look for, easy, so I can do it myself with what I have on hand. The other reviewer was using your platform for her own recipe and didn't sign it or give her name.

  • Joy Howes Joy Howes on Nov 06, 2020

    I have not tried this yet. It looks fabulous. I just bought an air fryer that crisps: it is also a rotisserie. Do you think this air fryer would work?

    • See 1 previous
    • Wine a Little Cook a Lot Wine a Little Cook a Lot on Nov 07, 2020

      I have not tried this in the air fryer but I have a chicken thigh recipe that’s very similar and it comes out beautifully in my air fryer! If you do try it, let me know how it comes out