Buttermilk Roasted Chicken

Sweet, succulent, flavorful, comforting, and easy. That pretty much sums up this chicken dish!


This chicken is especially good with rice or pasta, which serve to soak up the juices.  Add something green and you’re good to go!  Dinner is served!


  • 2 cups buttermilk
  • 1/4 cup olive oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 2 teaspoons minced garlic
  • 1 tablespoon honey
  • approximately 3 pounds cut-up whole chicken (bone in, skin on)


Serves 6

Prep Time: 5 minutes (plus marinating overnight)

Cooking Time: 30 minutes

Whisk together the buttermilk, olive oil, cinnamon, salt, garlic, and honey in a mixing bowl.  Add the chicken, turning it over a few times to ensure all the chicken is coated with the milk mixture.  Cover the bowl with plastic wrap (just in case it leaks) and place in the refrigerator to marinate for at least 8 hours – overnight, ideally.

Preheat the oven to 450 degrees.

Once the oven is preheated, remove the chicken from the bag.  Leave any excess marinade in the bag, but do not wipe off the chicken!  Place the chicken in a roasting pan and roast until the chicken is cooked through, about 25 to 30 minutes.  If the chicken hasn’t browned on top at the end of the cooking time, simply place it under the broiler for about 30 seconds, just long enough to brown.

An additional note:

I highly recommend buying organic chicken! It may add to your grocery bill, but the health benefits are worth it. Also, organic chicken typically has less fat and more flavor.