Buttermilk Herb Roasted Chicken


Article by Gaby Talarico

Photography by Gaby Talarico

Nothing says fall like a juicy chicken roast! Chicken gets a bad rap of being a boring protein and always being dry. However, marinating this bird in buttermilk helps break down the muscles in this protein and allows it to be tender/moist after the roasting process. Not only does this chicken taste amazing, it is also so easy to prepare! A healthy, easy roast for a chilly fall night—what more can you ask for?! :)


Serves: 3-4 people

Chicken + Marinade Ingredients:

  • 1 Whole Chicken - Butterflied (you can ask the butcher to do this, you can do it at home or you can order already butterflied Pasture Bird Chickens)
  • 3 cups Low-Fat Buttermilk
  • 1 1/2 tbsp Salt

Other Ingredients Needed:

  • 1/2 tbsp Dried Rosemary
  • 1/2 tbsp Dried Basil
  • 1/2 tbsp Garlic Powder
  • 1/4 tsp Salt


1. Marinate the chicken for a minimum of 6 hours in the marinade ingredients.

2. Preheat your oven to 375 degrees F.

3. After marinating for 6 hours, drain the marinade and place the chicken in a small casserole dish or a large cast iron pan.

4. Evenly top the chicken with the "other ingredients needed."

5. Cook the chicken for 45 min. After cooking, let the chicken rest for 2-3 min under aluminum foil, cut into pieces and serve immediately with friends and/or family.

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