Lemon Buttermilk Chicken
Elevate your weeknight dinner routine with this irresistible Lemon Buttermilk Chicken, a recipe that combines tender, juicy chicken with vibrant citrus and herbaceous flavors. Perfectly marinated in a tangy buttermilk mixture infused with fresh lemon zest and garlic, this dish ensures maximum flavor and succulence with every bite. A hint of honey balances the tartness, while rosemary and paprika add depth and warmth. Roasted to golden perfection, the crispy skin locks in all the juicy goodness, making it ideal for family meals or casual entertaining. Garnish with parsley and serve alongside lemon wedges for a zesty finish. Ready in just 50 minutes with minimal prep time, this oven-roasted chicken pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crisp green salad. Whether you're seeking a comforting main course or a healthy, protein-packed dish, this Lemon Buttermilk Chicken is a surefire crowd-pleaser!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 8 pieces chicken thighs or drumsticks (bone-in, skin-on)
- 2 cups buttermilk
- 2 whole lemon (zested and juiced)
- 4 cloves garlic cloves (minced)
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon fresh rosemary (chopped)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons parsley (chopped, for garnish)
- 4 pieces lemon wedges (optional for serving)
Instructions
In a large mixing bowl, combine the buttermilk, lemon zest, lemon juice, minced garlic, olive oil, honey, rosemary, salt, black pepper, and paprika. Whisk until well combined.
Place the chicken pieces into a large resealable plastic bag or a shallow dish. Pour the buttermilk marinade over the chicken, ensuring all pieces are thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or, for best results, overnight.
Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Remove the chicken from the marinade and shake off any excess. Discard the remaining marinade. Place the chicken pieces skin-side up on the prepared baking sheet, ensuring they are spaced out evenly.
Roast the chicken in the preheated oven for 30-35 minutes, or until the skin is golden brown and the internal temperature of the chicken reaches 165°F (74°C). If desired, broil for an additional 2-3 minutes to crisp up the skin further.
Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute.
Garnish with chopped parsley and serve with lemon wedges on the side. Pair with your favorite sides like roasted vegetables, mashed potatoes, or a fresh green salad.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 11.5 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 186 mg | 14% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
