Buttermilk marinated chicken
Tender oven-roasted chicken marinated in herby buttermilk for ultimate flavor and juiciness, finished with fresh parsley and perfect with potatoes or salad.
Updated : 02 September, 2025
Easy
More than 1 hour.
Ingredients
3
Garlic
300 milliliters
Fermented baked milk
10 grams
Parsley
1 tablespoon
Fresh rosemary
1 tablespoon
Brown sugar
1 teaspoon
Sea salt
1 teaspoon
Ground black pepper
4
Chicken thighs
4
Chicken legs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Lightly flatten the garlic cloves using the side of a knife, a rolling pin, or a pestle and mortar, making sure not to crush them fully to avoid burning later. Place the garlic in a large bowl and pour in the buttermilk.
Step 2
Roughly chop the leaves from half of the parsley, setting the rest aside in the fridge for later use. Stir the chopped parsley together with rosemary, sugar, salt, and pepper into the buttermilk mixture.
Step 3
Add the chicken, ensuring it is well coated in the marinade, then cover and refrigerate for at least 8 hours or preferably overnight.
Step 4
When ready to cook, preheat the oven to 200C. Line a large baking tray with foil, placing a rack on top. Remove the chicken from the marinade, gently shaking off any excess liquid and garlic before arranging it skin-side up on the rack. Discard the used marinade.
Step 5
Roast in the oven for 35-40 minutes, or until golden in places and cooked through, with juices running clear when pierced at the thickest part.
Step 6
Chop the reserved parsley and scatter over the chicken before serving. This dish can be enjoyed hot or cold, paired with salad, baked potatoes, boiled new potatoes, or chips.