Description
A succulent buttermilk-marinated whole roasted chicken with aromatic spices, perfect for gatherings and special occasions.
Ingredients
Scale
- 1 whole chicken
- 2 cups buttermilk
- 1 onion, quartered
- 1 head of garlic, halved
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Fresh herbs (optional, for garnish)
Instructions
- Prepare the brine: In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Whisk this delightful mixture until well blended.
- Marinate the chicken: Submerge the whole chicken in the buttermilk mixture, covering it tightly and refrigerate for at least 4 hours, ideally overnight.
- Preheat the oven: When ready to cook, preheat your oven to 375°F (190°C).
- Prepare for roasting: Remove the chicken from the brine, pat dry with paper towels, and place it in the roasting pan with the quartered onions and halved garlic.
- Roast the chicken: Slide the pan into your oven and roast for 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C).
- Rest and serve: Let the chicken rest for 15 minutes before carving and enjoy warm.
Notes
For best results, marinate overnight. This chicken can also be air-fried at the same temperature but may cook faster.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg