When you think of buttermilk chicken, roasted may not be the first meal that comes to mind. But believe it or not, this roasted Italian chicken marinated in buttermilk and spices is one of the most succulent dishes you’ll ever have!
Not only does this dish pack in the flavor, but it’s much healthier than fried chicken recipes. The key to making this roasted chicken come out really juicy and flavorful is to plan ahead – the chicken has to marinate for at least two days before cooking. However, you can get away with soaking the chicken overnight. A few quick steps over two days will make for one delicious roasted Italian chicken dinner!
Step One – Combine the Italian Buttermilk Marinade
A roasted Italian chicken dinner is a tasty and easy meal for any occasion. One of the first steps to begin this delectable dinner is to add buttermilk, oil, garlic, salt, pepper, Italian seasoning, and honey in a bowl. This combination of ingredients will form a flavorful buttermilk soak that will ensure the roasted Italian chicken is perfectly tender inside.
Step Two – Whisk the Buttermilk Marinade
Whisk the Italian-spiced buttermilk mixture until everything is well-combined, and enjoy that aromatic aroma. This marinade gives your roasted chicken an extra-flavorful Italian kick and a delicious moisture boost through the buttermilk soak – which can’t be missed!
Step Three – Marinate the Chicken
Divide the chicken into two plastic bags and pour in half of the marinade into each bag. Seal the bags, pop them on a plate or dish, and store them in the fridge for two days (one day will suffice in a crunch). When it’s time to cook your roasted Italian chicken dinner, these spices will have had plenty of time to penetrate through the meat, giving you an incredibly delicious dinner!
Step Four – Prepare the Italian Chicken for Roasting
When ready to cook, preheat the oven to 400 degrees. Remove the chicken from the marinade and place it on a wire rack so any excess liquid can drip off.
Step Five – Roast the Buttermilk Chicken
Finally, line a baking pan with aluminum foil and spread the roasted chicken in an even layer; drizzle the remaining oil for added flavor before cooking. Roast in the oven for 40 minutes. Shut the oven off and allow the chicken to cook for 7-10 minutes more. Let the chicken rest for 5-7 minutes, and enjoy the delicious roasted chicken meal you created!
How to Serve Buttermilk-Roasted Italian Chicken
- Serve the Italian roasted chicken with your favorite side dishes.
- Chop it up for healthy lunch salads.
- Put it on a bun to serve as a sandwich.
- Shred the buttermilk-roasted Italian chicken to use in your favorite chicken salad recipe.
Why Buttermilk-Roasted Italian Chicken is My Favorite
Easy roasted chicken is a great go-to for making a delicious and hearty meal. The marinade is a simple 2-day buttermilk soak with Italian spices. You will create an Italian chicken dinner full of zesty flavor that will satisfy any palate. Moreover, the buttermilk not only adds flavor but also helps to tenderize the meat. This easy Italian Chicken is bursting with flavor and sure to have you returning from more!
- Easy prep recipe
- Low-mess
- Easy clean up
- Goes great with any side dish
- Amazing flavors
Buttermilk-Roasted Italian Chicken
Ingredients
- 6 chicken breast halves
- 3 cups buttermilk
- 3/4 cup vegatable oil divided
- 1.5 tbsp salt
- 1 tsp black pepper
- 2 tbsp Italian seasoning
- 2 tbsp honey
- 3 tbsp parsley
Instructions
- In a bowl, mix together buttermilk, 1/2 cup vegetable oil, garlic, salt, pepper, rosemary, and honey until salt is dissolved.
- Divide the chicken pieces into 2- 1-gallon ziplock bags. Pour half of the buttermilk mixture in each bag. Press out as much air as possible and seal bags. Place on a rimmed dish or plate in case bag leaks. Refrigerate overnight for 2 days. Flip bag halfway through marinating time. 2 days soak is recommended but you can do overnight.
- Heat oven to 400 degrees.
- Take the chicken out of the ziplock bags and place on a wire rack so any extra marinade will drip off.
- Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil.
- Roast chicken at 400 degrees for 45 minutes, then turn off the oven, and allow the chicken to continue to cook (just in the remaining heat-don't open the door) for 7-10 minutes more or until chicken is done.
- Allow chicken to rest for about 7-10 minutes then serve.
