Oven-Roasted Buttermilk Chicken (video)

oven roasted buttermilk chicken recipe

Have you ever tried marinating a whole chicken in buttermilk? This easy, one-pan recipe for oven-roasted garlic buttermilk chicken is about to change your life! I always marinate my chicken wings and drumsticks in buttermilk for the juiciest and most flavorful wings and I use the same simple method for this recipe. The juicy chicken is then roasted to perfection over a bed of potatoes and veggies. This whole chicken recipe is bound to become a family favorite!

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Watch my video recipe for all the details and check out how to carve the chicken for serving. Want new recipe updates? Make sure to subscribe to my YouTube channel and turn on notifications!

The Buttermilk Marinade

Buttermilk is a great choice for marinating meats! Along with the buttermilk, I also used Wish Bone’s EVOO dressing – it’s saves time and it’s packed with incredible flavor! Allow the whole chicken to marinate for at least 6 hours, but overnight is best if you have the time. Turn the chicken every couple of hours to make sure it’s well-marinated all over. I then season the chicken with a simple spice rub made with dried herbs and smoked paprika and stuff it with fresh thyme, garlic, onion, a bit of lemon

Oven-Roasted Chicken

The buttermilk chicken is then roasted over a bed of baby potatoes, carrots and more onion and garlic. You guys are going to love the roasted veggies! They’re cooked in delicious chicken juice drippings, absorbing all the incredible flavor. You get a complete meal, prepared in one pan! This buttermilk chicken recipe is great for an everyday dinner, or for a holiday party.

Chicken needs to bake for 20 minutes per pound, plus 15 minutes at 350F. I baked my 5 pound chicken for 2 hours; adjust your baking time according to the weight of your bird.

carved oven roasted buttermilk chicken with potatoes

Carving the Chicken

Roasting this whole chicken is just part of the process! Once it’s roasted, it’s time to serve and enjoy! I recommend checking out my ‘How to Carve a Turkey’ tutorial. The techniques shown in that video are great for chicken and even duck!

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Oven Roasted Buttermilk Chicken

oven roasted buttermilk chicken recipe
5 from 1 vote

Oven-Roasted Garlic Buttermilk Chicken (video)

20 minutes prep + 2 hours cook
8 servings
Easy and delicious oven-roasted chicken marinated in buttermilk, with garlic and herbs. Super juicy and flavorful!


  • 5 to 8 pound whole chicken
  • 4 to 5 cups buttermilk
  • 1/2 cup garlic basil dressing
  • 2 tablespoons salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ground black pepper
  • 1 large onion, sliced
  • 1 head of garlic, split
  • 1 lemon, sliced
  • 1 bundle fresh thyme
  • 1 pound baby potatoes
  • 2 to 4 large carrots, chopped
  • 1/2 cup melted butter, for basting
  • sprinkle of smoked paprika


  • Prepare the chicken first. Make sure your chicken is completely thawed if not using a fresh chicken. Remove the giblets and rinse the chicken carefully under cold water, then pat dry with paper towels. Place the chicken into a large bowl and pour the buttermilk and dressing over the chicken. Rotate the bird in the marinade to make sure it's well coated.
  • Allow the chicken to marinate for at least 6 hours, or best overnight. Once the chicken is marinaded, remove it from the buttermilk and discard the liquids. Place the chicken onto a tray for stuffing.
  • Preheat the oven to 350F. In a small bowl, prepare the spice mix. Combine the salt, pepper and spices, then stir to combine. Sprinkle the spice mix over the entire chicken, using your hands to massage the spices into the skin. Season the inside cavity generously with salt.
  • Stuff the inside cavity generously with sliced onion, garlic and lemon. Add a bundle of fresh thyme. Cut a 3 foot piece of butcher's twine and trussell the chicken. Begin by wrapping the twine around the base of the chicken breast, then bring the twine forward and around the drumsticks, tying the drumsticks together.
  • Fill the bottom of your roasting pan with the baby potatoes, carrots, and any remaining garlic and onion. Place the chicken over the veggies, and tuck the chicken wing tips underneath the chicken to prevent them from burning. Tent the chicken loosely with foil; or, if using a covered roasting pan, close the pan with the lid.
  • Bake the chicken in the preheated oven. Chicken needs to bake for 20 minutes per pound, plus 15 minutes at 350F. I baked my 5 pound chicken for 2 hours; adjust your baking time according to the weight of your bird. Halfway through baking, remove your chicken from the oven and brush with the melted butter; add a bit of smoked paprika to the butter for additional flavor. Return to oven and continue baking until the internal temperature of the chicken reaches 160F at the thickest part. Remove the foil for the last 15 to 20 minutes for more golden color.
  • Allow the chicken to rest for 20 minutes, then use a carving knife and fork to section the chicken. Serve with roasted vegetables.


Calories: 628kcal | Carbohydrates: 23g | Protein: 36g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 2247mg | Potassium: 841mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3467IU | Vitamin C: 23mg | Calcium: 191mg | Iron: 2mg