Buttermilk Roast Chicken cooks up juicy, even if you are using chicken breasts, which are notorious for drying out in the oven. The buttermilk spice marinade imparts a lovely flavor, even as it tenderizes the meat. This recipe was first published in full on the blog Food Lust People Love. We are pleased to share it with you here for Weekday Supper.
Toss your chicken pieces in a Ziploc with the marinade the night before and this buttermilk roast chicken dish is perfect for a busy weeknight! Although it takes 45 minutes to cook, it’s all hands-off time. You have time to throw together a salad or steam a few vegetables AND relax before it’s done.
I adapted this recipe from one in Nigella Express – Good Food, Fast. It’s one of her older cookbooks but it’s a great one for busy nights, with more than 130 recipes for deliciousness that you can get on the table quickly, from appetizers through desserts. The title and photo have Amazon affiliate links so you can read more about it. I purchased my own copy years ago and no one is even paying me to say these nice things.
And if you are in the market for another great fast cookbook, don’t forget that we are giving away a copy of Philia Kelnhofe’s brand new book, Fast & Easy Five-Ingredient Recipes – A Cookbook for Busy People right now. Enter the lucky draw here.
- 2 cups or 480ml buttermilk
- ¼ cup or 60ml olive oil plus more for during roasting
- 2 cloves garlic, peeled
- ½ tablespoon freshly ground black pepper
- 1 tablespoon sea salt flakes or 1½ teaspoons fine sea salt
- 1 teaspoon ground cumin
- 1 tablespoon maple syrup
- 6 chicken breasts with wings still attached (or chicken pieces of your choice, approximately 3lbs or 1.4kg total weight)
- 2 tablespoons of olive oil or duck fat for the baking pan
- Sprinkle cayenne pepper and extra black pepper
- In a Ziploc bag large enough to hold all your chicken breasts, add the peeled garlic, salt, cumin, black pepper and olive oil.
- Close the bag and use the heel of your hand to crush the garlic cloves, being careful not to pierce the bag.
- Add in the buttermilk and then the chicken.
- Seal the bag and mash everything around to make sure that all parts of the chicken are covered with seasoned liquid.
- Leave the chicken marinating in the refrigerator overnight or at the very least out of the fridge for 30 minutes. Put it in a deep plate, just in case the bag leaks. You do not want to be cleaning chicken juice and marinade out of your refrigerator.
- When you are ready to roast, preheat the oven to 375°F or 190°C.
- Prepare a baking pan large enough for the chicken breasts to sit apart and in a single layer by lining it with foil and coating it with olive oil or duck fat, if you prefer. If you are using duck fat, you can melt it in the pan in the preheating oven.
- Take the chicken out of the bag and drain it well in a colander.
- Arrange the breasts in your prepared baking pan, skin side DOWN to coat with olive oil or duck fat.
- Now turn the breasts over, sprinkle with a little more black pepper and some cayenne.
- Roast for 30 minutes.
- Remove from the oven and drizzle a little more olive oil on the breasts and roast for an additional 15 minutes or until golden and cooked through.
- Remove the chicken to a serving plate and use a spoon to gently scrape up the lovely brown bits from the foil, adding a little hot water if necessary to remove them.
- Serve this lovely pan juice alongside your chicken. It is fabulous on mashed potatoes or rice.
Weekday Supper recipes are great for when life gets busy! It’s easy to find them. Search the #WeekdaySupper hashtag across social media or click here for more on our Sunday Supper website. Also check out the Weekday Supper Pinterest board for plenty more ideas and inspiration.