No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Buttermilk Roast Chicken

  • prep: 10 mins
    total time: 8 hours 35 mins
  • servings: 4
Photography: Romulo Yanes




  • 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. Step 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. Step 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.

Everyday Food, October 2012



Reviews (3)

  • 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.

  • 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!

  • 16 Oct, 2012

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