Get ready to transform your ordinary weeknight dinner into a culinary masterpiece that will have your family begging for seconds! This Buttermilk Roasted Chicken is not just a meal; it's an experience that combines the magical tenderizing power of buttermilk with perfectly roasted vegetables, creating a dish that's both incredibly flavorful and surprisingly simple to prepare. Whether you're a home cook looking to impress or someone seeking a foolproof method to create a restaurant-quality dinner, this recipe is about to become your new go-to favorite.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 cups buttermilk
- 4 cloves garlic, minced
- 2 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh thyme
- 2 tbsp olive oil
- 4 cups mixed vegetables (carrots, potatoes, onions)
Instructions
- Remove the whole chicken from refrigerator 30 minutes before preparation to allow it to come to room temperature. Pat the chicken dry thoroughly with paper towels to ensure crispy skin.
- In a large mixing bowl, combine buttermilk, minced garlic, paprika, salt, black pepper, and fresh thyme. Whisk ingredients together until well blended.
- Place the chicken in a large resealable plastic bag or non-reactive container. Pour the buttermilk marinade over the chicken, ensuring it's completely covered. Seal and refrigerate for at least 4 hours, preferably overnight.
- Preheat the oven to 425°F (218°C). Remove chicken from marinade, letting excess drip off. Discard remaining marinade.
- Prepare mixed vegetables by chopping carrots, potatoes, and onions into roughly 1-inch pieces. Toss vegetables with olive oil, salt, and pepper.
- Place chicken in a large roasting pan, breast side up. Arrange prepared vegetables around the chicken, creating a bed for the bird.
- Brush chicken skin with additional olive oil and sprinkle with extra salt and pepper. Truss the chicken legs with kitchen twine for even cooking.
- Roast in preheated oven for approximately 1 hour, or until chicken internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- Remove from oven and let chicken rest for 10-15 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Carve chicken and serve with roasted vegetables. Garnish with fresh thyme sprigs if desired.
Tips
- Temperature Matters: Always let your chicken come to room temperature before roasting. This ensures even cooking and helps achieve that crispy, golden-brown skin.
- Pat Dry for Crispiness: Use paper towels to thoroughly dry the chicken before marinating and roasting. Moisture is the enemy of crispy skin!
- Marinate Overnight: While 4 hours is good, marinating the chicken overnight in buttermilk will maximize tenderness and flavor penetration.
- Use a Meat Thermometer: Don't guess about doneness. Always check that the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- Resting is Crucial: Let the chicken rest for 10-15 minutes after roasting. This allows juices to redistribute, ensuring every bite is moist and delicious.
- Vegetable Sizing: Cut vegetables into uniform 1-inch pieces to ensure even roasting and cooking time.
- Trussing Tip: Trussing the chicken helps it cook more evenly and gives a more professional presentation.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 120mg
