1-Follow this easy guide to make buttermilk roast chicken from start to finish. Start by removing the neck and any giblets from the chicken cavity, then freeze or discard them. This step sets the stage for a clean, flavorful roast that results in crispy skin and tender meat.

2-First, place the chicken in a gallon-size resealable freezer bag inside a large bowl, with the upper part toward the bottom and legs at the opening. In a separate bowl, whisk together 2 cups buttermilk, 2 tablespoons kosher salt, 2 teaspoons fresh cracked black pepper, 2 tablespoons minced garlic, 1 tablespoon minced fresh rosemary leaves, and 1 tablespoon minced fresh thyme leaves for about 30 seconds.

3-Pour the mixture over the chicken, adding some inside the cavity for extra flavor. Seal the bag, press out air, and rub the marinade over the chicken. Let it marinate in the fridge for 12 to 24 hours, turning halfway if possible, with the breast side down for even coating.

4-Roasting Steps When you’re ready, preheat your oven to 400 degrees Fahrenheit. Remove the chicken from the marinade, scrape off excess, and place it in a 12-inch cast iron skillet or small roasting pan. Tuck the wings under and tie the legs with twine if you like.

5-Roast in the oven center for 40 minutes, then rotate the pan. Continue roasting until the thighs hit 175 degrees internally and the breasts reach 160 degrees, about 30 to 45 minutes more. If it browns too fast, tent with foil to keep the skin perfect.

6-After roasting, transfer the chicken to a cutting board and let it rest for 15 minutes before carving. For added flavor, sprinkle a little salt on top. This method ensures juicy results, as shared in this helpful guide to a easy chicken recipe on our site.