You have to try our Roasted Buttermilk Chicken Breast recipe! We promise you that one bite of this tender and juicy buttermilk baked chicken, and you will never go back to a traditional roasted chicken again!
Buttermilk roast chicken makes a quick and easy weeknight or a healthy Sunday dinner. It’s an easy chicken recipe the entire family will love and the perfect Sunday Supper recipe!
Buttermilk baked chicken is the perfect chicken dinner!
Quick and easy chicken recipes for dinner like this one are my favorite. You can find the time to make them even if you’re in a rush! Whether it’s a weeknight or Sunday night before a workweek, this buttermilk baked chicken has your back.
Family Foodie tip: We recommend marinating the buttermilk chicken recipe the night before so that all you have to do the day-of is bake it in the oven. So easy!
At the same time, chicken is a classic comfort food that is perfect for family dinner ideas. I made this buttermilk baked chicken for Sunday supper and my whole family loved it. Yours will, too!
Easy Chicken Marinade for Buttermilk Roast Chicken
- 2 cups Buttermilk
- 1/4 cup olive oil – 60 ml, plus more for during roasting
- 2 cloves garlic peeled
- 1/2 tablespoon black pepper freshly ground
- 1 tablespoon sea salt or 1 1/2 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1 tablespoon maple syrup
How to Make Buttermilk
- 1 cup whole or 2% milk, or heavy cream
- 1 tablespoon freshly squeezed lemon juice or distilled white vinegar
- Combine the milk or cream and lemon juice or vinegar.
- Stir the milk or cream and lemon juice or vinegar together in a measuring cup.
- Let stand at room temperature for 10 minutes.
- When it is ready, the milk will be a bit thickened and you will see small curdled bits. These are fine to use. This substitute will not become as thick as regular buttermilk.
What does buttermilk do to chicken?
Because buttermilk is slightly acidic, it helps in tenderizing chicken. Trust us, once you try this buttermilk chicken recipe and you see how tender and juicy the roasted chicken becomes, you will never go back to a traditional roasted chicken.
Buttermilk Chicken Breast Ingredients
- 6 chicken breasts with skin or chicken pieces of your choice, approximately 3 lbs.
- 2 tablespoons olive oil
- 1 pinch Cayenne pepper sprinkle cayenne pepper and extra black pepper
If you have kids, you can use less cayenne pepper.
How to Make Buttermilk Chicken
- 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 on 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.
- 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.
- Now turn the breasts over, sprinkle with a little more black pepper and some cayenne.
- Roast in the oven for 30 minutes.
- Remove from the oven and drizzle a little more olive oil on the breasts and roast for an additional 5-10 minutes, or until golden and cooked through.
- Remove the chicken to a serving plate.
- Serve this lovely pan juice alongside your chicken. It is fabulous on mashed potatoes or rice.
Roasted Chicken Recipes are Healthier Comfort Food
Having healthy chicken dishes made with healthy ingredients is wonderful. This one is almost sugar-free, with the exception of just one tablespoon of maple syrup in the buttermilk chicken marinade.
It’s naturally gluten-free, too!
Is this recipe a Keto Chicken Breast Recipe?
In order to make this buttermilk baked chicken breast recipe keto-friendly, just eliminate the maple syrup.
You will give up a bit of the sweet and salty flavor, but it will still be a delicious chicken breast recipe!
Can I substitute other pieces of chicken for the chicken breast?
Absolutely! This recipe for buttermilk chicken breast works perfectly with chicken thighs or even a whole chicken.
You will just have to make sure to adjust roasting times accordingly.
Healthy Side Dishes for Chicken
Serve your buttermilk roast chicken with some roasted veggies or a green salad. Your Sunday Supper is good to go! You can even roast the veggies in the oven alongside the chicken, as long as you don’t crowd the pan.
If you have just a little more time, try pairing the chicken with some pan-fried green beans almondine. Voila – an easy Sunday dinner that’s simple, healthy, and family-friendly!
Favorite Side Dishes for Chicken
- Instant Pot Risotto
- Homemade Gluten Free Rice-a-roni
- Creamy Mashed Potatoes
- Garlic Butter Roasted Brussel Sprouts
📌 Pin Buttermilk Roast Chicken:
Roasted Buttermilk Chicken Breast Recipe
Ingredients
For the marinade
- 2 cups Buttermilk
- 1/4 cup olive oil plus more for during roasting
- 2 cloves garlic peeled
- 1/2 tablespoon black pepper freshly ground
- 1 tablespoon sea salt or 1 1/2 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1 tablespoon maple syrup
For roasting
- 6 chicken breasts with skin or chicken pieces of your choice, approximately 3 lbs.
- 2 tablespoons olive oil
- 1 pinch Cayenne pepper sprinkle cayenne pepper and extra black pepper
Instructions
- 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.
- 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.
- 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 5-10 minutes, or until golden and cooked through.
- Remove the chicken to a serving plate.
- Serve this lovely pan juice alongside your chicken. It is fabulous on mashed potatoes or rice.
Notes
Nutrition
Photo Credit: Maya Krampf
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