Buttermilk Herb-Roasted Chicken

Photo by Lauren Stonestreet

Food Culture of the South

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4-6 servings

  • 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.


  • From chef Dale Hawkins of Fish Hawk Acres in Rock Cave, West Virginia

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