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–+ servings

Spiced Buttermilk Roast Chicken

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A flavorful and juicy roast chicken marinated in buttermilk and warm spices, perfect for family dinners or gatherings.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the marinade
  • 2 cups buttermilk
  • 5 large garlic cloves, lightly crushed
  • 1 tablespoon salt, plus more to taste
  • 1 tablespoon honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground or freshly grated nutmeg
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
For the roast chicken
  • 1 3-pound whole chicken, cut into 8 pieces OR 2 1/2 to 3 pounds bone-in, skin-on chicken parts
  • 1 splash olive oil for drizzling

Method
 

Marinating
  1. Place the chicken in a gallon zip-top freezer bag.
  2. Pour buttermilk over the chicken, then add garlic, salt, honey, cinnamon, cloves, nutmeg, and pepper.
  3. Seal the bag and ensure the chicken is coated. Refrigerate for at least 2 hours, up to 2 days.
Preparing to roast
  1. Remove chicken from marinade and rinse off any excess buttermilk. Pat dry with paper towels.
  2. Preheat oven to 425°F (220°C) and grease a foil-lined baking sheet.
  3. Lay chicken pieces skin side up on the sheet, drizzle with olive oil, and season with salt and pepper.
Roasting
  1. Roast for 30 to 40 minutes until the juices run clear and skin is browned.
  2. Let rest for 5 to 10 minutes before serving.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 2gProtein: 33gFat: 31gSaturated Fat: 8gSodium: 700mgSugar: 1g

Notes

Allow the chicken to marinate for a longer time (up to 2 days) for even more flavor. Don’t skip patting the chicken dry before roasting; this helps achieve a crispy skin. Experiment with different spices according to your preference, like paprika or oregano.
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