Buttermilk Roast Chicken

Donna Farley


Just put this to marinate in the Fridge for dinner tomorrow night. Sounded good. So think I will serve with some oven roasted potatoes and steamed veggies. Found recipe on Foodgawker.

★★★★★ 3 votes
10 Min
25 Min


2 c
5 clove
garlic peeled and smashed
1 Tbsp
sea salt
1 Tbsp
1-1/2 tsp
paprika, plus extra for sprinkling ( i used smoked)
1+ Tbsp
lots of freshly crushed peppercorns (i like pepper so added more
2-1/2-3 lb
chicken parts i used thighs and legs
drizzle of olive oil
3 tsp
duck fat (optional) think i will use bacon drippings
chopped coriander (optional) think i will use broad leaf parsley

How to Make Buttermilk Roast Chicken


  • 1In a bowl with the buttermilk, whisk it with the garlic, salt, sugar, paprika and lots of freshly ground black pepper. Place all the chicken parts in a gallon-sized freezer bag (or lidded container) and pour the buttermilk brine over them. Swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours (they tried an extra 24 hours without incident).
  • 2When ready to cook preheat oven to 425 degrees.
  • 3Heat up a cast iron skillet on medium high heat.
  • 4Add in the goose/duck fat if using, drizzle over some olive oil. (I used bacon drippings).
  • 5Remove chicken from buttermilk brine, shake off excess and arrange skin side up on the skillet. Turn off heat. (If using a baking dish, just arrange the chicken in it skin side up.)
  • 6Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
  • 7Roast for 20 minutes if using cast iron skillet or 25-30 minutes if using baking dish, until brown and done.
  • 8Garnish with herbs of choice if using, serve immediately with pan drippings over some potatoes or greens.

Printable Recipe Card

About Buttermilk Roast Chicken

Course/Dish: Chicken, Roasts
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy