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Buttermilk Roast Chicken

The buttermilk-dill marinade is what makes this a standout roast chicken.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • 3 1/2 pounds bone-in, skin-on chicken pieces
  • 2 cups buttermilk
  • Zest of 1 lemon
  • 2 tablespoons chopped fresh dill
  • Coarse salt and pepper


  1. In a large bowl, combine chicken, buttermilk, zest, dill, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Cover and refrigerate 8 hours (or up to 24 hours).

  2. Preheat oven to 450 degrees. Remove chicken from marinade and pat dry. Roast chicken on a rimmed baking sheet until cooked through, about 25 minutes.

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