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!
Maya here, from Wholesome Yum. With the start of a new year, I’m excited to join the Sunday Supper team and share the Best Buttermilk Chicken Recipe.
In case you didn’t know, January is Sunday Supper Month. The idea behind it is to remind us to gather with family and friends to eat supper together. Even when life gets so busy that we think we can’t find the time, it’s so crucial for us to take a step back and remember that these moments are so important. Some of my best memories were made around the family dinner table!
Quick and easy chicken recipes for dinner like this one are my favorite for such occasions. 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 work week. You can even marinate the chicken the night before, so that all you have to do the day-of is place it in the oven.
At the same time, chicken is classic comfort food that is perfect for family dinner ideas. I made this buttermilk chicken for Sunday Supper and my whole family loved it. I think yours will, too! (You can use less cayenne pepper if you have kids.)
Roasted Chicken Recipes are Healthier Comfort Food
Even better, there is another reason that January is a perfect time to enjoy buttermilk roasted chicken. Many of us are focused on New Year’s resolutions right now! So, 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.
If you are looking for more comforting chicken recipes to make for Sunday Supper, there are plenty to choose from. One of my favorites is bacon wrapped chicken tenders, made with just three ingredients.
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. Viola – an Easy Sunday Dinner that’s easy, healthy, and family friendly.
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
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- 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
- 6 chicken breasts with skin or chicken pieces of your choice, approximately 3 lb or 1.4 kg total
- 2 tablespoons olive oil or duck fat for the baking pan
- 1 pinch Cayenne pepper 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 5-15 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.
- Prep time does not include time for marinating.
- Recipe adapted from Nigella Express – Good Food, Fast.