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Buttermilk Roast Chicken Recipe

Buttermilk Roast Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

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  • on October 16, 2009

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    I marinated it overnight and it was bland like some reviewers. I was so disappointed because it sounded like it was going to be so good. The skin was delicious and the meat was super tender, but none of the flavors added - cumin, maple syrup, peppercorns, garlic, were apparent.

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  • on September 15, 2009

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    I also recommend marinating the chicken in the buttermilk mixture overnight. I'm sure it makes a huge difference in the outcome. Other than having to plan ahead and get the chicken marinating overnight, this recipe takes less than 5 minutes to put together. With the sealable plastic bag, cleanup is also a snap! It's in the oven as I type and the smell is driving me crazy! I'm pairing it with sweet peas and homemade cheddar biscuits. I also use either whole leg quarters or leg thighs instead of drumsticks and add a few miinutes to the overall baking time. This is one meal where leftovers don't wind up going to the dogs (literally! The meat is moist and very flavorful. I can't recommend it enough.

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  • on August 03, 2009

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    I followed the recipe exactly except that I used 3 bruised garlic cloves in the marinade, and it is so tasty and juicy! I don't know how anyone could think it's bland. I always try to use the best ingredients such as good quality chicken, telicherry peppercorns, and sea salt. I also marinated this overnight. The crushed peppercorns give it a kick here and there when you bite into it, so if you don't like that, I would just use freshly ground black pepper. I am 37 weeks pregnant, and if I can make this while I'm in early labor, anyone can make this! Super easy and delicious!

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  • on August 01, 2009

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    This is my new favorite way to bake chicken. For a more substantial meal, I use thighs instead of legs. The subtle way the cumin comes through is amazing and unexpected (I really recommend an overnight marinade for the flavors to fully penetrate the meat. This is perfect simply paired with buttered rice to soak up the juices from the amazingly moist chicken.

    I?m not sure if this is an issue with the legs or not, but with thighs I?ve found the need to remove the collected juices from the pan for the last five minutes or so, just to make sure the top and bottom of the chicken becomes crisp.

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  • on July 26, 2009

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    I made this, and took the advice from on of the reviewers, and heated it to 300 degrees. The first time, I messed up, the candy stuck the the parchment! So the second time it turned out even better!! All my friends LOVE "my" candy. I give it as gifts. It's cheap, quick, and just lovely!

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  • on July 11, 2009

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    This was so juicy and moist, we enjoyed it very much. I think next time I will add a little more of the Maple syrup, and don't skimp on the oil on top. The drumsticks need the "golden brown" to look as appetizing as the taste.

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  • on June 30, 2009

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    It was very good, I use barbecue sauce on mine, the buttermilk made it very tender.

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  • on June 13, 2009

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    I just made this and it is NOTHING special. I followed the recipe carefully and let the chicken marinade for over 8 hours but when I took it out of the oven and tasted it it tasted like ordinary baked chicken. I couldn't taste any of the ingredients from the marinade and my husband thought there was nothing that made this recipe stand out. I will definitely be looking for a new recipe for drumsticks.

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  • on May 11, 2009

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    I don't often cook chicken with skin and bone, but this sounded yummy! And I am VERY glad I made it! The chicken was very moist and had a great flavor! I am not big on dark meat but I could eat second of this! I did do a mix of thighs and drum sticks though and also made a mistake by adding crushed red pepper flakes instead of peppercorns...that is what I get for rushing!!! But regardless the taste was great, very juicy and I like that all the ingredients are ones that I ALWAYS have on hand! Well I made my buttermilk with cream of tartar. So this was awesome. I will be making this again.

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  • on March 16, 2009

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    I didn't follow the recipe exactly... instead of peppercorns, I used 1 teaspoon black pepper; instead of just drumsticks, I used thighs too; marinated it minimum overnight for packed-in flavor; and I cooked the chicken for about 40 mins, not just 30. It turned out amazing!! The buttermilk brought out the real chicken flavor and you could taste that hint of maple syrup. My boyfriend just loved it!! I'm making it again tonight. This recipe is easy and a definite winner! Thanks Nigella

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