"Buttermilk" Roast Chicken

Marsha Gardner


A friend gave me this recipe for "Buttermilk" Roast Chicken and when I saw that there wasn't any buttermilk in the recipe I was surprised. Buttermilk always keeps chicken so moist. The yogurt and milk do the same in this recipe.


★★★★★ 1 vote

24 Hr
1 Hr


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  • 4 lb
    chicken thighs
  • 1 c
    plain yogurt
  • 1 c
  • 5 clove
    garlic, peeled and smashed
  • 1 Tbsp
    kosher salt
  • 2 Tbsp
  • 1 1/2 tsp
    curry powder
  • ·
    freshly ground black pepper to taste

How to Make "Buttermilk" Roast Chicken


  1. Wash the chicken and put into a gallon-sized freezer bag. Add the yogurt, milk, garlic, salt, honey, curry powder and black pepper. Swish/swirl so that all parts are covered.

    Refrigerate for at least 12 hours or up to 48 hours. The longer the marinating time, the better.
  2. When ready to roast, line a rimmed baking sheet or dish with aluminum foil. Arrange the chicken in a single layer.

    Bake in an oven at 325-degrees for 45 minutes to 1 hour, depending on how crispy/brown you want the skin to be. I leave my chicken in for an hour.
  3. The chicken will be moist and tender, and the skin will be beautifully brown and crisp.

Printable Recipe Card

About "Buttermilk" Roast Chicken

Course/Dish: Chicken, Roasts

Show 11 Comments & Reviews

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