Description
A tender and juicy whole roasted chicken marinated in buttermilk, roasted to perfection with aromatic flavors.
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 buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Whisk until well blended.
- Submerge the chicken: Place your whole chicken into the buttermilk mixture, making sure it’s completely submerged. Cover and refrigerate for at least four hours.
- Preheat your oven: Set the oven to 375°F (190°C).
- Prepare for roasting: Remove the chicken from the brine, pat it dry with paper towels, and place it in a roasting pan with quartered onions and halved garlic.
- Roast with love: Roast the chicken for approximately 1.5 to 2 hours, checking the internal temperature at the thickest part of the thigh to reach 165°F (75°C).
- Rest and carve: Let the chicken rest for about 15 minutes before carving and serving warm.
Notes
For best results, marinate the chicken overnight. Use a thermometer to ensure perfect doneness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 80mg