Serves 6
485 min
Spiced Buttermilk Roast Chicken
Recipe GLPRa0244749ee6ba9
Tender, aromatic roasted chicken marinated in spiced buttermilk with warm spices like cinnamon, cloves, and nutmeg. This American-style roast chicken is juicy, flavorful, and perfect for a family dinner.
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Ingredients
1 whole chicken, 3 pounds, cut into 8 pieces (or 2½ to 3 pounds bone-in, skin-on chicken parts)
2 cups buttermilk
5 large garlic cloves, lightly crushed with the back of a knife
1 tablespoon salt, plus more to taste
1 tablespoon honey
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
½ teaspoon freshly ground black pepper, plus more to taste
1 splash olive oil (not extra-virgin) for drizzling
Directions
In a large bowl, combine the buttermilk, crushed garlic cloves, salt, honey, cinnamon, cloves, nutmeg, and black pepper. Whisk until the salt and honey are fully dissolved and all spices are evenly distributed throughout the marinade.
Pat the chicken pieces dry with paper towels. Place them in a large resealable bag or a non-reactive container.
Pour the spiced buttermilk marinade over the chicken, ensuring all pieces are fully submerged. Seal the bag or cover the container, then refrigerate for at least 8 hours or up to 24 hours for maximum flavor development.
Preheat your oven to 425°F. Remove the chicken from the refrigerator 15 minutes before roasting to bring it closer to room temperature.
Arrange the chicken pieces skin-side up on a large rimmed baking sheet or roasting pan. Discard the excess marinade or reserve 2-3 tablespoons and drizzle it lightly over the chicken pieces.
Lightly drizzle the chicken pieces with olive oil and season with additional salt and pepper to taste.
Roast the chicken in the preheated oven for 40-45 minutes, or until the skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the thigh (without touching bone) reaches 165°F.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. Serve hot.
