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Buttermilk Roasted Chicken

A delicious, juicy roasted chicken marinated in a creamy buttermilk mixture, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the marinade
  • 2 cups buttermilk Can be substituted with thinned yogurt.
  • 4 cloves garlic, minced
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper Adjust to taste.
Main ingredients
  • 1 whole chicken around 4-5 pounds Ensure it's Halal-certified.
  • 2 tablespoons olive oil For coating the roasting pan.

Method
 

Marination
  1. In a large bowl, mix the buttermilk, minced garlic, salt, black pepper, paprika, and cayenne pepper. Whisk together until well combined.
  2. Place your whole chicken in the marinade, ensuring it is fully coated. Cover and refrigerate for at least 2 hours or overnight for best results.
Cooking
  1. Preheat your oven to 425°F (220°C). This high temperature will help achieve that golden, crispy skin.
  2. Remove the chicken from the fridge and let it come to room temperature for about 30 minutes.
  3. Lightly coat a roasting pan or baking dish with olive oil. Place the chicken, breast side up, in the dish.
  4. Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and juices run clear when pierced.
  5. Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving.

Notes

Substitutions for buttermilk can be made with yogurt. Store leftovers in an airtight container for up to 3-4 days. Chicken can also be frozen for up to 3 months.