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Buttermilk Roasted Chicken

I saw this on a program and had to try it. I think moving forward, I will always marinate my chicken in buttermilk!



1 roasting chicken (or chicken thighs bone-in or boneless)

2 cups buttermilk

2 garlic cloves smashed

2 tsp salt

½ tsp pepper

1 tsp crushed dried rosemary

½ cup honey


Place the chicken in a plastic bag with all the other ingredients and put the bag in a bowl, and refrigerate

Marinate for at least 8 hours, but I recommend at least 24.

When you are ready to cook the chicken, preheat the oven to 400 degrees.

Line a rimmed baking sheet with aluminum foil.

Place a baking rack on the baking sheet.

Remove the chicken from the marinade and place it on the rack.

Bake until the dark meat registers 165 degrees.

Take the chicken out of the oven and let rest for 15-20 minutes before serving.

Note: In the image, I roasted the chicken over potatoes instead of a rack, and everything was delicious!


Apple Crunch Pie.jpeg

About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

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