Cookstr.com

Buttermilk Roast Chicken

Updated May 20, 2016
Buttermilk Roast Chicken
Buttermilk Roast Chicken
This image courtesy of Lis Parsons

Editor's Note: This Buttermilk Roast Chicken recipe makes for a winning dinner any night of the week. Garlic and peppercorns give this dish a dash of spice while maple syrup adds a hint of sweetness that other roast chicken recipes lack. The result is a mouthwateringly juicy roast chicken that cooks quickly and is ideal for the summertime. Make this roast chicken for a cookout or a weeknight dinner for a meal everyone can enjoy.

Buttermilk chicken has long been one of my favorite al fresco summer suppers. My method of choice has usually been to butterfly a chicken — or rather, many chickens — and then cut them into feisty quarters to layer up on serving plates. I’ve altered this to make cooking speedier, and conveying easier, by using only drumsticks.

Serves6

Cooking MethodRoasting

CostInexpensive

Easy

OccasionCasual Dinner Party

Recipe CourseMain Course

MealDinner, Lunch

Taste and TextureHot & Spicy, Meaty, Tangy

Ingredients

  • 12 chicken drumsticks (approx. 3 lbs total weight)
  • 2 cups buttermilk
  • ¼ cup plus 2 tablespoons vegetable oil
  • 2 cloves garlic, bruised and skins removed
  • 1 tablespoon crushed peppercorns
  • 1 tablespoon kosher salt or 1½ teaspoons table salt
  • 1 teaspoon ground cumin
  • 1 tablespoon maple syrup

Instructions

Place the chicken drumsticks in a large freezer bag, and add the buttermilk and ¼ cup of oil.

Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.

Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.

Leave the buttermilk-marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 1 hour.

Preheat the oven to 425°F. Take the chicken pieces out of the bag, shaking off the excess marinade, and then arrange them in a roasting pan lined with aluminum foil.

Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

This recipe is perfect for date night! My boyfriend and I love staying in and cooking this meal.

Made this tonight. Buttermilk kept the chicken very juicy. We recommend turning the chicken while roasting. It also took 55-60 minutes, rather than 30.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password