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Garlic Herb Buttermilk Roast Chicken

A whole chicken marinated overnight in garlic, herbs and buttermilk then roasted in a cast iron skillet along with vegetables.
Garlic Herb Buttermilk Roast Chicken

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Servings: 6
Total Time: 11 hours
Recipe by: Rae


1 whole chicken
2 cups buttermilk
2 TBSP kosher salt
1/4 tsp pepper
1 TBSP honey
1/4 cup peanut oil
3 large cloves garlic, minced
1 TBSP chopped fresh parsley
2 tsp chopped fresh sage
2 tsp chopped fresh rosemary
1/4 tsp chopped fresh thyme
1 tsp chopped fresh oregano
For Roasting:
4 carrots, peels and trimmed
2 TBSP + 1 TBSP peanut oil
1 head of broccoli, cut into spears


1. Place the chicken in a large container. Stir all the marinade ingredients together: buttermilk, salt, pepper, honey, 1/4 cup peanut oil, garlic, parsley, sage, rosemary, thyme, and oregano. Pour the marinade over the chicken. Cover and refrigerate for 8 to 48 hours.

2. Remove the chicken from the refrigerator 1 hour before you are ready to cook.

3. Heat the oven to 400 degrees F. Remove the chicken from the buttermilk and stand it up in your sink for a minute or two to allow the excess marinade to drip off.

4. Line the carrots in the bottom of a 12-inch cast iron skillet. Place the chicken, breast side up, on top of the carrots. Drizzle with 2 TBSP peanut oil and rub over the chicken.

5. Roast in the 400 degree oven for 25 minutes. Add the broccoli around the chicken and drizzle with the remaining 1 TBSP peanut oil and cook at 400 degrees F for 20 more minutes.

6. Reduce the oven temperature to 325 degrees F and cook about 30-35 minutes longer, allowing the chicken to finish cooking and come to 165-175 degrees F internal temperature.

7. Rest the chicken for 15 minutes before carving.

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