Description
A savory and succulent roast chicken marinated in buttermilk, garlic, and thyme, delivering crispy skin and tender meat.
Ingredients
Scale
- 1 whole chicken
- 2 cups buttermilk
- 4 cloves garlic, minced
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon dried thyme
- 1 tablespoon olive oil
Instructions
- Whisk together the buttermilk, minced garlic, paprika, salt, black pepper, and dried thyme until well blended.
- Submerge the whole chicken in the marinade, ensuring it’s completely coated. Cover and refrigerate for at least 4 hours or overnight.
- Preheat your oven to 425°F (220°C).
- Pat the chicken dry with paper towels and rub olive oil all over the surface.
- Transfer the chicken to a roasting pan, breast-side up, and roast for approximately 1 hour, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10-15 minutes before carving.
Notes
Make-ahead tips: Prepare the marinade the night before for maximal flavor infusion. Use a meat thermometer to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 100mg