"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


  • 1Wash 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.
  • 2When 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.
  • 3The chicken will be moist and tender, and the skin will be beautifully brown and crisp.

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About "Buttermilk" Roast Chicken

Course/Dish: Chicken, Roasts

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