Best 8 Garlic Buttermilk Roast Chicken Recipes

BUTTERMILK ROAST CHICKEN

Steps:

• Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
• Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
• Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.
• Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.

BUTTERMILK ROAST CHICKEN WITH GARLIC

Steps:

• Combine buttermilk, olive oil, minced garlic, minced fresh parsley, salt and black pepper in a small bowl and whisk really well. Place chicken drumsticks in one-gallon freezer bag, pour the buttermilk marinade over the chicken and distribute evenly over all chicken drumsticks. Squeeze as much air out of the freezer bag as possible and close the bag. Refrigerate the marinated chicken in a freezer bag for 24 hours.
• After your chicken has been marinated for 24 hours, preheat oven to 400 F. Use a medium size casserole dish - I used 2.5 quart oval casserole dish ( 13 inches * 9 inches *4 inches deep). Place chicken in the casserole dish - and pour all of the marinade on top and around the chicken. Roast for about 30-45 minutes (depends on your oven), until chicken juices run clear, the chicken drumsticks are browned and scorched in spots. If needed, broil for about 5-10 more minutes to get more color.
• Serve immediately, use the sauce from the pan.

GARLIC BUTTERMILK ROAST CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or a 9x13-inch baking pan, or line with aluminum foil.
• Pour buttermilk into a shallow bowl. Combine potato flakes and Parmesan cheese in a large resealable plastic bag; shake until well mixed. Dip 1 piece of chicken in the buttermilk, then place in the plastic bag. Seal the bag and shake until chicken is coated in the potato flake mixture. Place chicken on the prepared baking sheet. Repeat with remaining chicken.
• Bake in the preheated oven until chicken is tender and golden brown, 45 to 60 minutes.

GARLIC ROAST CHICKEN

Steps:

• As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
• When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
• Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
• When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

ROAST CHICKEN WITH GARLIC-HERB BUTTER

Steps:

• The day before roasting, combine butter in a bowl with zest of one lemon (reserving the lemon), garlic, chives, and thyme. Season with salt and pepper and mix to combine. Dry the chicken with paper towels and place on a roasting pan fitted with a rack. Season chicken with salt and pepper, inside and out. Using your fingers, gently release the skin from the breast on either side of the breast bone. Place a heaping tablespoon of the compound butter under the skin on each side and smooth down to coat each breast. Do the same at the other end, where the thigh joins the open cavity. Distribute the remaining butter on each side under the leg skin. Place chicken in the refrigerator, uncovered, to allow the skin to dry.
• The next day, preheat the oven to 500 degrees F. Roughly chop the celery, onion, and carrot and place inside the chicken cavity, along with leftover herb stems and half the zested lemon. Cut the baguette to approximately the length of the chicken and place, open-faced, on a rimmed baking sheet. Lay the chicken on top of it. Pour water or chicken stock in the pan so the bread doesn't burn. Bake, 10-12 minutes.
• After 10 minutes, chicken will begin to brown. Add more water or stock to the pan if the bread looks too dark. Reduce oven temp to 400 F and continue cooking, 35-55 minutes, depending on chicken size. (Final internal temperature should be 165 degrees F at the thickest part of the thigh.)
• Test the chicken for doneness by sticking a knife into the thickest part of the thigh-the juices should run clear (i.e., not pink). When done, remove from oven and let the chicken rest 5 minutes before carving. To carve, first remove the wings. Next, cut the skin close to the leg, then cut from the back and follow the bone along the joint and remove the leg. Remove the breasts by cutting down the middle, following the bone (save the rest of the chicken carcass for stock). Cut the baguette into four pieces and serve with the cut chicken on top.

BUTTERMILK ROAST CHICKEN RECIPE

Steps:

• Remove the neck and any giblets (if there are any) from the cavity of the chicken. Freeze for a later use or discard.
• Place a gallon size resealable freezer bag in a large bowl. Place the chicken in the bag with the upper portion of the chicken facing toward the bottom of the bag and the legs toward the opening of the bag.
• In a mixing bowl whisk together buttermilk, salt, pepper, garlic, rosemary and thyme for about 30 seconds.
• Pour mixture over the chicken while also pouring some into the rib cavity of the chicken.
• Seal bag while pressing out as much excess air as possible. Rub the marinade mixture over chicken.
• Transfer to fridge and let marinate at least 12 hours and up to 24 hours. If you have the chance turn the chicken halfway through - if not I recommend marinating breast side down.
• When ready to roast preheat oven to 400 degrees.
• Remove chicken from marinade (while pouring any out from the cavity as well) and scrape off buttermilk mixture.
• Transfer to a 12-inch cast iron skillet (or a small roasting pan). Turn and tuck the wings inward underneath the chicken. If desired truss the legs together at the ankles with kitchen twine (this is more for presentation and is completely optional, I don't always truss).
• Have a sheet of foil ready to tent the chicken at any point of baking as needed to prevent excess browning once it's reached the desired level of browning (depending on your oven you may find it's reached the color your looking for around 30 to 45 minutes of roasting, then tent with the foil).
• Place pan in the center of the oven and roast 40 minutes, then rotate the pan to the opposite side (for even browning and cooking. The back of the oven is generally hotter). Continue to roast until the thigh registers 175 degrees and the breast registers 160 degrees in the thickest portion of each, about 30 to 45 minutes longer.
• Transfer chicken to a cutting board, rest 15 minutes then carve. After carving I like to sprinkle slices with a little salt.

BUTTERMILK ROASTED CHICKEN

Steps:

• Remove giblets from chicken. Place chicken in heavy large plastic bag. Pour buttermilk into bag. Seal bag. Turn to coat chicken. Refrigerate 1 to 2 days, turning occasionally.
• Position rack in lowest 1/3 of oven and preheat to 400°F. Place rack on baking sheet. Remove chicken from buttermilk marinade and place on rack breast side up. Season with salt and pepper. Roast until juices from thigh run clear when pierced with a small knife, covering loosely with foil toward the end if browning too quickly, approximately 1 hour. Let chicken stand 10 minutes before serving.

BUTTERMILK ROAST CHICKEN DRUMSTICKS

Steps:

• Place chicken drumsticks in a large resealable freezer bag. Add buttermilk, 1/4 cup oil, maple syrup, peppercorns, salt, taco seasoning, garlic, paprika, cayenne pepper, and liquid smoke. Seal the freezer bag and squish everything in the bag until the drumsticks are coated. Marinate the drumsticks in the refrigerator, 8 hours to overnight.
• Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
• Remove drumsticks from the marinade and shake off excess. Place drumsticks in the prepared pan and drizzle with 2 tablespoons oil. Discard the remaining marinade.
• Roast in the preheated oven until the drumsticks are well browned, about 30 minutes.