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.
For a fairly basic roast chicken, this has got a ton of earthy appeal.
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.
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.
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.
I adapted my recipe from The Midnight Baker
Honey Buttermilk Roast Chicken
- Combine the chicken parts, the buttermilk, olive oil and honey in a large heavy duty zip top plastic storage bag. Remove any excess air from the bag and zip tight.Massage to combine everything well and completely coat the chicken. Refrigerate for at least 2 hours, or up to 10 hours.
- Set oven to 425°F.
- Line a baking pan with parchment paper or foil. Shake off excess marinade and arrange the chicken on the pan. Lightly brush to top of each piece with olive oil.
- Roast in preheated oven for 30-40 minutes, until the chicken is browned and cooked to an internal temperature of 165°F. at the thickest portion of the meat (don't let the probe touch any bone). During the last 10 minutes of cooking, baste each piece with honey once or twice.
- Serve garnished with fresh rosemary sprigs.
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