Description
A succulent and juicy roast chicken marinated in buttermilk, garlic, and spices, perfect for family gatherings or elegant dinners.
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 240 minutes or overnight.
- Preheat your oven to 425°F (220°C).
- Remove the chicken from the marinade and pat it dry with paper towels.
- Rub olive oil over the chicken’s surface, seasoning with extra salt and pepper if desired.
- Transfer the chicken to a roasting pan and roast for approximately 60 minutes or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10-15 minutes before carving.
Notes
For best flavor, marinate the chicken overnight. Let the chicken sit at room temperature for about 30 minutes before roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg