By: Kathleen
This is the best darned roast chicken I’ve ever had let alone the best I’ve ever made. So tender, moist and tasty, and so easy. It’s win, win.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/buttermilk-roast-chicken-recipe/comment-page-2/#comment-697380">Sue</a>.
You’ll remove from the buttermilk mixture and just scrape the excess buttermilk mixture off with your hands so the chicken skin will brown better and get crispier.
By: Sue
hi there,
can you tell me, do you rinse the buttermilk completely off the chicken after brining, before roasting? or just leave the buttermilk on it?
By: Joan Place
Marinated for 24 hrs. Truly the best way to roast a chicken, super moist and flavorful. Great recipe.
By: Vanessa Brittin
This was incredible! I wish I could leave photos, as it was picture perfect!
By: Mary
Oops, forgot the rating in my last comment. This was AMAZING!
By: Mary
I made this for Christmas dinner (for 4 people) and it was delicious. Since a whole chicken is too much for me on my own I'm going to use the buttermilk marinade on just drumsticks and thighs. Have you tried that? I know I'll have to watch the chicken more closely and not roast it as long as a whole chicken, but I think it's worth a try!
By: Cynthia Cuff
Fabulous recipe...unbelievably moist and flavourful. I marinaded for 24+ hours...we all really enjoyed. Definitely will be on my rotation..
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/buttermilk-roast-chicken-recipe/comment-page-2/#comment-680679">Tracy</a>.
It would need about an additional 20 minutes. Enjoy!
By: Tracy
In reply to <a href="https://www.cookingclassy.com/buttermilk-roast-chicken-recipe/comment-page-2/#comment-666743">Jaclyn</a>.
How long should a 5.5# chicken cook? Can't wait to try it this weekend!
