Buttermilk Roast Chicken Recipe (2024)

Great recipe. But instead of draining the excess liquids, suggest cooking spatchco*cked chicken in a over potatoes to absorb the sauces. Using a cast-iron frying pan eliminates the need for wasteful foil, and if the pan is well-cared for and seasoned it's essentially non-stick.
Drizzle oil on the seasoned pan, add as many nugget or cut-up potatoes as are wanted, and just place the chicken on top, backbone up to help keep the white meat moist.

I've made versions of roasted chicken but this one was awesome. I used my xlarge cast iron skillet and 20 minutes into the bake surrounded it with carrots and halved brussel sprouts and they were carmelized beautifully. No left overs!

Should I place the chicken on the rack in the roasting pan or place the chicken directly on the foil in the roasting pan?

This turned our famously. I used all thighs. The rosemary did not overwhelm. I used 2 Tbl honey, so the scent of rosemary, honey, and garlic was delightful. Because dark meat can stand a higher temp without drying out, I started at 425 degrees for 30 minutes and came down to 350 degrees for the last 20 minutes. Served with Southern sides--old fashioned scalloped tomatoes and fried cabbage & cornbread. Delightful.

Between a clean kitchen towel or heavy paper put the pepper corns. Use a kitchen hammer and pound. Check after each pound as they will go to dust quickly. Pound on top of a book or cutting. If if you think of your least favorite political figure while pounding, it can be as rewarding as the chicken. Just saying.

Been making Nigella's buttermilk chicken well before it was on the Cooking app but it's with maple syrup rather than honey and no rosemary. It's very easy and forgiving; doesn't matter whether it's a whole chicken or thighs and drumsticks. It's a no-fail recipe.

Made this tonight, but used pork tenderloin instead of chicken. I marinated it overnight and roasted it for about 25 minutes at 425. Everyone loved it.

Delicious and so easy! I used skin on, bone in thighs, baked at 425 for 30, 350 for 25, and the skin was beautifully burnished and crispy. I marinated for 3 days (dinner plans kept changing!), and the chicken was perfect. If I had enough room in the pan, I would have added potatoes and brussels but instead, this time around, I roasted separately but simultaneously (convection setting on oven). I didn't roast on a rack, but maybe next time I'll try. Anyone see a difference?

I haven't cooked this yet, but I will. I have marinated with buttermilk, and it is a wonder. Regarding Step 1: do NOT discard the backbone. Use it with the neck, wingtips, and the tips of the legs for stock, or freeze those pieces for later.

I didn't find any buttermilk so I used full-fat Greek yoghurt for the marinade . Excellent result. Very flavorful, moist and tender as butter. I'll try buttermilk next time and compare. I served this with spaghetti squash.

This Nigella Lawson contribution has given a new wrinkle against my moratorium of no more roast chicken recipes/techniques. Yes, I am adding this recipe, as it is that special and unique. The Rosemary/ garlic flavors, and the warmth of black peppery heat, were all present. But the texture and moistness of buttermilk infused meat was transcendent. I marinated for 2 days, and am never going back! I may try using the equivalent of all dark meat next time, in the form of thighs..maybe a wing too.

You could certainly use a rack, but this recipe calls for cooking on the pan.

I added the juice of one lemon, lemon zest and about 1 tablespoon of sriracha to the marinade. It turned out moist tender and flavorful. Will definitely make again.

Brining is all about the salt. If you want to reduce the salty taste try rinsing after the brining period is done and patting dry. For years, I have made a variation on this recipe that I cook on a charcoal grill with in-direct heat. I use cumin instead of rosemary and table sugar instead of honey. Lots of garlic and a shallot minced. Finally, I only use leg quarters.

This recipe makes me want to cook all my meats this way! So delicious!

Very good. Made as the recipe said and it turned out perfectly.

I marinated chicken thighs and breasts, then mixed them in with small new potatoes. I cooked the chicken and potatoes without draining the marinade, it was absolutely delicious!!! The potatoes were soft and moist, and the chicken was so flavorful, very tender, and browned on the surface. Great recipe!

Absolutely delicious! The hardest part is cutting out the backbone (which isn’t all that difficult). Made as written, except oiled the baking sheet and laid the marinated chicken atop halved cut side down Yukon Gold potatoes vs. a rack, as previously suggested. Chicken and potatoes were both perfect, cleanup was minimal quick soak- enjoy!!

Has anyone ever doubled the marinade?

The best thing about NYT recipes are the number of reviews that help shape the dinner. Followed the brining as written & it was delicious. Using some of the reviews, I also cooked the chicken directly on halved gold potatoes and used leg quarters, as opposed to whole chicken. Baking 45 mins @ 425º and 25 mins @ 350º, the chicken registered 165-170 but still could have cooked an additional 10-15 mins. Also, the potatoes need to be chunked vs halved; they were a bit too al dente. Loved the recipe!

Using only thighs, I marinated over 24 hours. I laid each on a bed of sliced onions like a little package. Roasted at 400 for 45 minutes.Perfection!

Made this with fresh sage on hand and fresh buttermilk. As I use buttermilk often: bread, fried chicken, catfish, etc., concluded the sage caused the bitter flavor, possibly from boiling marinade for 3-5 minutes or browned sage bits on chicken? Odd. One and 1/4 pound bi breast came out nicely just under an hour on potatoes, carrot, and onion. Will try again sageless.

Made with chicken thighs and used buttermilk and a little sour cream. Added only a little oil and added sriracha and lemon zest. Extra rosemary and garlic. Served with mashed potatoes and broccoli. Cooked 400 about 20-25 mins. (Onions did not cook all the way with the chicken)

Over the moon, crazy delicious! Used bone in thighs (just 2 of us). Halved baby new potatoes & carrots, placed in bottom of cast iron skillet. Topped with the chicken. 425 for 30 minutes then 350 for 20 minutes. Perfect! Can’t wait to make again!

I stopped buying buttermilk when I realized I could make butter, and, wait for it... buttermilk. Set your mixer on the counter, add half a gallon or so of whole milk, let it go to town while you vacuum or something and you will have both fresh buttermilk to marinade your chicken and fresh butter for the bread or cornbread you serve with it. The buttermilk freezes well also.

Use Samin’s salt technique and ratio — salt chicken inside and out. Leave for 30 minutes before putting in brine. Ratio = 1 Tbs salt/1 cup buttermilk

This is very, very good. I confess that I didn't marinate it over night as I found this recipe the day I was making the chicken. It marinated about 6 hours but still had the flavor and tenderness that I hoped it would. I added the juice of 1/2 of lemon, paprika, sage and thyme to marinade for additional flavor. I cooked it surrounded by potatoes and carrots. While the chicken was resting, I turned the heat up on the veggies and they came out with lovely color and the flavor from the chicken.

Someone here said they substituted pork tenderloin for chicken, roasted it for 25 minutes at 425 degrees and it turned out great. I’m interested in doing this but would like some specifics. How large a tenderloin? Do you need to rinse it off and pat it dry before using roasting? Anything other advice on preparing?

Used cube steak instead of chicken, onion soup mix, instead of garlic and pepper, and water instead of buttermilk. Tasted nothing like roast chicken! One star.