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Buttermilk Roast Chicken

  • Prep:
  • Total Time:
  • Servings: 4
Buttermilk Roast Chicken

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.


Reviews (3)

  • deesprince88 11 Mar, 2013

    This is a GREAT recipe! It's so easy and the chicken comes out so delicious it's amazing - even the white meat is moist and yummy. A definite keeper.

  • sbmulqeen 18 Oct, 2012

    I've already made this TWICE since the recipe came out -my whole family loved it. So simple and delicious.

    Love the videos - Sarah you are a hoot!

  • kandt 16 Oct, 2012

    A hit with my hubby and son! They loved it and it is so easy. This is a keeper.

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