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Buttermilk Roasted Chicken

Roasted Buttermilk Chicken Breast Recipe

The MOST flavorful, tender, & Juicy chicken you will EVER make! Roasted Buttermilk Chicken makes a quick and easy weeknight or Sunday dinner.
Course Main Course
Cuisine American
Keyword Buttermilk Chicken, Buttermilk Marinade, Buttermilk Roasted Chicken, Roasted Chicken
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories 441kcal
Author Isabel Laessig


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


  • 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.


Marinade: 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.


Calories: 441kcal | Carbohydrates: 6g | Protein: 50g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 153mg | Sodium: 1510mg | Potassium: 964mg | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 3.1mg | Calcium: 114mg | Iron: 1.2mg