Honey Buttermilk Roast Chicken




This post may contain affiliate links. Please read my disclosure policy.

Honey Buttermilk Chicken with Roasemary

Honey Buttermilk Roast Chicken ~ roasted chicken plays on our primal instincts…and unless you’re vegetarian, juicy charred meat is hard to resist. Perhaps not so primal is the wonderful honey buttermilk brine that infuses every bite.

The best roast chicken you'll ever make!

Buttermilk and Honey Roast Chicken

For a fairly basic roast chicken, this has got a ton of earthy appeal.

Chicken roasted with buttermilk and honey

This is a recipe that you can throw into a zip lock baggie to marinate when you leave for work, and then throw into the oven when you get home.   The combination of the buttermilk brine, the high heat, and a little last minute basting with honey results in that fantastic golden crust.  The milk solids from the buttermilk and the sugars from the honey caramelize in the heat and that’s what makes it so darned delicious.  .This is roast chicken for dummies, and you can’t screw it up.

buttermilk roast chicken with rosemary

I usually like to cut the breasts in half so that all the parts are more or less the same size.  I didn’t do that this time and I should have, the chicken will all cook evenly and the brine has a chance to infuse into a the breast meat better when it’s not in such a large piece.

fresh rosemary

A quick word about fresh rosemary – I have a mini obsession going with rosemary lately, it has such a great zippy, piney flavor.  For this dish I mince some up  in the marinade, and then roast a few sprigs in and around the chicken.  I serve it with more fresh sprigs.  Every time the chicken or your fork brushes against it the herb gives off that wonderful aroma.

Honey and buttermilk marinated chicken

Honey Buttermilk Chicken with Roasemary

I adapted my recipe from The Midnight Baker

Honey Buttermilk Roast Chicken
Rate this recipe
2 ratings

Servings: serves 4-6

Honey Buttermilk Chicken with Roasemary

Ingredients

  • 1 chicken, cut into parts (about 3 lbs)
  • olive oil for brushing
  • 1/4 cup honey
    marinade
  • 2 cups buttermilk
  • 3 Tbsp olive oil
  • 1 Tbsp honey
  • handful minced rosemary (fresh)
  • 1 tsp salt
  • 1 tsp pepper
    garnish
  • fresh rosemary

Instructions

  1. Combine the chicken parts, the buttermilk, olive oil and honey in a large heavy duty zip lock bag. message to combine everything well and completely coat the chicken. Remove any excess air from the bag and zip tight. Refrigerate overnight.
  2. Set oven to 425F
  3. Line a baking pan with parchment paper or foil. shake off the excess marinade and arrange the chicken on the pan. Lightly brush to top of each piece with olive oil.
  4. Roast for 30-40 minutes until the chicken is well colored and done through. During the last 10 minutes of cooking, baste each piece with honey, once or twice,.
  5. Serve garnished with fresh rosemary sprigs.

Notes

Slightly adapted from The Midnight Baker

 

Don’t forget to pin this luscious Honey Buttermilk Roast Chicken!

Honey Buttermilk Roast Chicken ~ roasted chicken plays on our primal instincts...and unless you're vegetarian, juicy charred meat is hard to resist. Perhaps not so primal is the wonderful honey buttermilk brine that infuses every bite. #bestchicken #easychicken #deliciouschicken #roastchicken #rosemary #honey #buttermilk #honeychicken #dinner #maincourse #sheetpandinner #sheetpanmeal

 

more chicken…

Chicken with Allspice and Citrus

Roasted Chicken with Allspice and Citrus

1-DSC_0024-001

Poached Chicken with Parslied Bread Sauce

Meyer Lemon Roast Chicken 1

Meyer Lemon Roast Chicken

Ina Garten's Mustard Roasted Chicken 1

Ina Garten’s Mustard Chicken

https://theviewfromgreatisland.com/wp-content/uploads/2013/10/DSC_0023-0014.jpg

Pomegranate and Lime Chicken Thighs

You Might Also Like

20 Comments

    Leave a Reply

  • Reply
    C McDougall
    August 25, 2019 at 6:32 pm

    What would you think of using boneless chicken? Change the cooking time?

    • Reply
      Sue
      August 25, 2019 at 7:00 pm

      Boneless chicken would be fine, and yes, maybe shorten the cooking time a smidge, but I always check with an instant read thermometer…it should get to 160-165F for chicken.

  • Reply
    Sharon
    September 15, 2015 at 11:50 am

    Would the honey burn if the chicken was grilled on a gas grill? It sounds so good. Thx

    • Reply
      Sue
      September 15, 2015 at 2:10 pm

      I think it might, Sharon. I would just omit the basting and grill it straight from the marinade.

  • Reply
    Natasha
    August 20, 2015 at 2:25 pm

    Where do you put the minced rosemary? I understand the garnish but I don’t see the rosemary included in the marinade or the roasting process. Have I missed it?

    • Reply
      Sue
      August 20, 2015 at 2:56 pm

      I decided not to put it in the marinade, although you certainly can, I just like the color it brings to the presentation!

      • Reply
        Natasha
        August 21, 2015 at 3:06 pm

        Ok thank you! I am going to pop a sprig or two into the marinade and see how it turns out.

  • Reply
    christine
    August 17, 2015 at 7:28 pm

    I somehow stumbled upon TVFGI and can’t stop cooking your simple, yet delicious, recipes. I cooked this tonight and it was a big hit (even with the three-year-old). Somehow, my butcher forgot a drumstick (so sad), so I didn’t have the whole cut-up chicken, but this was still an amazing, moist, homey dish. The smells in the kitchen from making this are to die for. I can’t wait to make it again.
    I love how easy the recipes are, but they are always very interesting and we’ve loved all that we’ve tried so far. Thank you!

    • Reply
      Sue
      August 17, 2015 at 8:18 pm

      So glad you stumbled on me! I think you’ve helped me to ‘brand’ my site — simple, homey, and interesting :) My family would have revolted if the butcher forgot the drumsticks!

  • Reply
    Chris Scheuer
    August 14, 2015 at 11:40 am

    Sue, this chicken is calling my name! Rosemary, buttermilk and honey – I can’t think of a more delicious combination with roast chicken. Such pretty pics too, I can imagine the wonderful aroma!

  • Reply
    Toni | BoulderLocavore
    August 14, 2015 at 6:38 am

    This is totally my kind of comfort food! This reminds me of a dish my grandmother used to make with sour cream. I could not get enough of it.

  • Reply
    Laura (Tutti Dolci)
    August 13, 2015 at 1:39 pm

    Roast chicken has never looked better and I’m loving all that rosemary!

  • Reply
    Jennifer @ Seasons and Suppers
    August 13, 2015 at 3:38 am

    Beautiful chicken! So moist with the buttermilk :)

  • Reply
    GUILLE
    August 12, 2015 at 4:33 pm

    WOW, THAT IS INSPIRATION. MOST TIME I END UP USING ONLY MY MOM’S EASY CHICKEN RECIPES. YOURS ARE AWESOME!! CONGRATULATIONS SUE. YOU POST ONLY CREATIVE RECIPES. THANKS FOR SHARING.

  • Reply
    Tricia @ Saving room for dessert
    August 12, 2015 at 11:54 am

    This chicken looks so juicy and the crispy crust is irresistible! Another winner for dinner! (Wish it was in my fridge at home)

  • Reply
    Helen @ Scrummy Lane
    August 12, 2015 at 11:14 am

    Hello! Pretty much every one of your recipes has me intrigued and licking my lips! Love how appetizingly simple this one is. Never seen honey combined with buttermilk before used as a marinade. I bet the chicken is so sweet and tender!

  • Reply
    John@Kitchen+Riffs
    August 12, 2015 at 9:27 am

    Yeah, juicy charred meat always has my number! Love a crispy roast chicken skin — so much flavor. Yeah I know all about the fat — but who can resist? This is terrific — great recipe, outstanding pictures. Thanks.

  • Reply
    Liz @ Floating Kitchen
    August 12, 2015 at 8:28 am

    Primal indeed! I instantly started salivating when I saw this. Looks amazing, Sue!

  • Reply
    Angie@Angie's+Recipes
    August 12, 2015 at 8:28 am

    They look lipsmackingly delicious and the chicken are very juicy!

  • Reply
    Donalyn@The Creekside Cook
    August 12, 2015 at 8:06 am

    You can never have too many roast chicken recipes and what buttermilk does to chicken is heavenly – thanks for a great recipe! :)