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



Ingredient Checklist


Instructions Checklist
  • 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).

  • 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 (4)

44 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
Last night we hosted a huge family and friends skating and tobogganing party. I wanted something quick to cook upon our return that everyone would like. I served this chicken (substituting rosemary for dill - our family dislikes dill) with mashed spuds and a crispy kale salad. The chicken got raves and since I am NOT a cook, I cannot thank you enough. Subtly tasty without garlic. Exactly as Sarah promised in the video. Thank you Sarah! This will be a regular in my repertoire (?) from now on.
Rating: Unrated
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.
Rating: Unrated
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!
Rating: Unrated
A hit with my hubby and son! They loved it and it is so easy. This is a keeper.