The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Buttermilk Herb-Roasted Chicken


1 whole fryer chicken (3−4 pounds)

1 quart buttermilk

¼ cup chopped fresh herbs (any combination—we like fennel fronds with chives, parsley, and a little thyme)

¼ cup extra virgin olive oil

Sea salt

Freshly ground pepper


Buttermilk lends a tanginess to chicken and tenderizes it, which will add to the moistness. Adding fresh herbs to the buttermilk will help infuse a little extra flavor into the flesh.

  1. Place the chicken in a freezer bag and pour 1 quart buttermilk over it, covering all parts. Seal and place in baking dish in the refrigerator for 4 hours, turning every hour.
  2. Preheat oven to 425 degrees. Drain buttermilk and discard.
  3. Mix the rest of the ingredients together. Place the chicken in a cast iron skillet. Paint with oil and herb mixture.
  4. Place in preheated oven for 45 minutes to 1 hour, or until juices run clear. Remove from oven and allow to rest 15 minutes before cutting.


Print Recipe