Buttermilk-Marinated Roast Chicken

Fri, 20 Feb 2026 00:00:00 +0000

Ingredients

One day before cooking, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve wingtips for stock.
Season the chicken generously with salt and let sit 30 minutes.
Stir 2 tablespoons kosher salt (or 4 teaspoons fine sea salt) into the buttermilk until dissolved.
Place the chicken in a gallon-size resealable bag and pour in the buttermilk. If needed, use two produce bags to prevent leakage and tie shut.
Seal and squish the buttermilk around the chicken, place bag on a rimmed plate, and refrigerate for about 24 hours. Turn occasionally if you want, but it is not required.
Remove chicken from fridge 1 hour before cooking.
Preheat oven to 425 F (220 C) with rack in center.
Remove chicken from bag and scrape off excess buttermilk.
Tie chicken legs tightly with butcher’s twine and place chicken in a 10-inch cast-iron skillet or shallow roasting pan.
Put pan at the back of the center rack with legs toward the rear-left corner and breast toward center of oven.
Roast about 20 minutes, until it starts to brown.
Reduce oven to 400 F and roast 10 minutes more. Rotate pan so legs face the rear-right corner.
Continue roasting about 30 minutes more, until browned all over and juices run clear between leg and thigh.
Transfer to platter and rest 10 minutes before carving.

Back oven corners are often hottest; rotating leg orientation helps prevent overcooking the breast.
Internal doneness check: juices should run clear and meat should not look pink at the bone.