Buttermilk roast chicken is a simple recipe for the most tender, juicy roast chicken with dark, crispy skin. Marinate overnight in a mixture of buttermilk, herbs, garlic, salt and pepper for a juicy and tender roast chicken.
5sage leaves, you can also use 5 sprigs of thyme or 2 sprigs of rosemary
1teaspoonwhole peppercorns
2tablespoonolive oil
2yellow potatoes, cut into 1 ½" pieces
2medium sweet potatoes, cut into 1 ½" pieces
1yellow onion, chopped
Instructions
In a measuring cup, whisk buttermilk with 1 tablespoon salt, garlic, herbs and peppercorns.
Place chicken in large, resealable freezer bag, add and marinade, ensuring the chicken is evenly coated. Seal bag, and refrigerate for 8-24 hours.
Preheat oven to 425F.
In a roasting pan, toss potatoes and onion with olive oil and remaining ¼ teaspoon salt.
Remove chicken from the bag, discard excess marinade. Place chicken on top of vegetables, roast at 425F for 30 minutes. Reduce temperature to 400F and continue roasting for another 30-40 minutes or until the thickest part of the chicken reaches 165F and juices run clear. If chicken is browning too much, cover with foil and continue roasting.
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