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Garlic Herb Buttermilk Roast Chicken Recipe


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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 recipe


servings: 6
total time: 11 hours
recipe by: Rae


  • 1 whole chicken
  • Marinade:
  • 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, peeled 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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Garlic Herb Buttermilk Roast Chicken


Garlic Herb Buttermilk Roast Chicken

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