Buttermilk Roasted Chicken with Garlic and Brown Sugar

Buttermilk Roasted Chicken with Garlic and Brown Sugar is rich and wonderful; brining in buttermilk results in meat that is super tender and delicious.

 Buttermilk Roasted Chicken with Garlic and Brown Sugar on a White Plate with Mashed Potatoes and Asparagus

As much as I fight the change of seasons once we start to feel Fall in the air, I have to admit that once I’m reminded of just how wonderful it is to have a home filled with the intoxicating scent of a meal roasting in the oven I’m more eager to embrace the change. This past weekend was no exception.

I had a couple of friends heading over for dinner and I knew they would love this Buttermilk Roasted Chicken dish as much as I do…and I was right.

I do love chicken; on the grill, fried, baked…you name it and I’ll eat it. It is so versatile; just a change in seasoning and you can travel the world with your palate all with the simple chicken. I know people who are not so enamored but I will tell you it’s because they are probably still eating pieces of dry, over-cooked chicken!

Buttermilk Roasted Chicken with Garlic and Brown Sugar in a White Round Baking Dish

The secret to this Buttermilk Roasted Chicken with Garlic (and Brown Sugar too) is the brining in buttermilk. Just like with turkey, a daylong or overnight brine can do wonders to keep poultry especially moist during baking.

Brining it in a flavorful mix of buttermilk, garlic, paprika, and brown sugar just increases the flavor even more and the end result was outstanding.

Now about that buttermilk…you’ll notice the recipe doesn’t actually call for buttermilk but instead combines regular milk with lemon juice to achieve my version. Why? Well, first of all, real buttermilk is not easy to find and quite honestly the vast majority in the grocery store is cultured too…so why make a special trip for a special item when we can culture it ourselves with an acid.

You can use lemon juice or vinegar but I’ve always preferred lemon juice and I’ve found real lemon juice does a much better job than the bottled stuff too.

As much as I love the ease of skinless and boneless chicken thighs; they don’t come out of the oven as pretty as meat that has skin that can brown. So I always finish them under the broiler for a minute or two to give them a browner look; watch carefully though, you don’t want them to burn, just brown a bit.

Buttermilk Roasted Chicken with Garlic and Brown Sugar Served with Mashed Potatoes and Asparagus

I do think presentation makes a difference too in how a meal is perceived and these thighs needed some help. While I don’t always make gravy for a chicken dish, this night I decided to make a white gravy using some of the chicken drippings.

I LOVE white gravy. It’s what I make for Thanksgiving too…the brown stuff has never done it for me; adding milk is. It does give the chicken a nice finish and it tastes so good…it’s a win win if you ask me!

There are no special ingredients required for this recipe; and mix up your chicken too to suit your tastes. I used a package of boneless chicken thighs but I would have used legs too; or chicken from the grocery with skin on it. If white meat is your thing, check the cooking time, they usually take less time to cook. Here’s what you’ll need: (Complete recipe at bottom of post).

  • 3 pounds chicken parts; I used boneless thighs
  • 2 cups milk
  • 1 lemon, juiced
  • 6 garlic cloves, minced
  • 2 tsp sea salt
  • 1 tsp fresh ground pepper
  • 1 Tbsp brown sugar
  • 2 tsp paprika
  • Olive oil
For the White Chicken Gravy (optional)
  • 4 tablespoons fat from baked chicken (supplement with butter if necessary)
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • Salt and freshly ground black pepper
  • ! For Garnish
  • Paprika
  • Parsley, chopped

Speaking of Thanksgiving, if you’re having a small gathering and don’t want to spend the day in the kitchen; make this dish instead…honestly my guests raved about it. I’m not sure my turkey has ever received that much love! Try a small turkey or even some Cornish game hens with the same preparation (except time, that will depend on the weight of your poultry).

PIN IT ‘Buttermilk Roasted Chicken with Garlic and Brown Sugar’

Buttermilk Roasted Chicken with Garlic and Brown Sugar on a White Plate with Mashed Potatoes

Buttermilk Roasted Chicken with Garlic and Brown Sugar on a White Plate with Mashed Potatoes

Buttermilk Roasted Chicken with Garlic and Brown Sugar on a White Plate with Mashed Potatoes and Asparagus
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Buttermilk Roasted Chicken with Garlic and Brown Sugar

A tender oven roasted chicken dish with a garlic and brown sugar marinade.
Prep Time30 mins
Cook Time25 mins
Additional Time2 hrs
Total Time2 hrs 55 mins
Course: Chicken and Turkey
Servings: 6 - 8 Servings
Calories:
Author: Barb

Ingredients

  • 3 pounds chicken parts; I used boneless thighs
  • 2 cups milk
  • 1 lemon juiced
  • 6 garlic cloves minced
  • 2 tsp sea salt
  • 1 tsp fresh ground pepper
  • 1 Tbsp brown sugar
  • 2 tsp paprika
  • Olive oil

For White Chicken Gravy (optional)

  • 4 tablespoons fat from baked chicken supplement with butter if necessary
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • Salt and freshly ground black pepper

For Garnish

  • Paprika
  • Parsley chopped

Instructions

  • Put the chicken into a large container just enough for the chicken to fit; either a flat container or a large freezer bag.
  • Measure the milk into a measuring cup and add the lemon juice to create buttermilk. Let it sit for at least 5 minutes while it thickens.
  • Add the garlic, salt, pepper, brown sugar, and paprika to the measuring cup with the milk and mix well. Pour the ingredients into the container or freezer bag holding the chicken. Make sure everything is covered and then refrigerate overnight. (If making same day, leave the mixture at room temperature for up to 2 hours).
  • Preheat the oven to 425 degrees F. Line a baking dish with aluminum foil, and take the chicken pieces out of their container, shaking off excess buttermilk marinade and put them in the baking dish in a single layer.
  • Drizzle the olive oil over the chicken and then roast in the oven for about 20-25 minutes, until the internal temperature of the chicken measures 160 degrees on a food thermometer.
  • If not brown, place under the broiler for about 2 minutes. Remove from the oven and slice and serve with white gravy.
  • Garnish with paprika and chopped parsley (optional).
  • For the Gravy
  • Spoon about 4 tablespoons of fat from chicken (or butter) into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute.
  • Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.

Notes

I used boneless, skinless thighs; you can use any variety of pieces but thighs and legs with bone-in take about 10 minutes longer in the oven.

Nutrition

Serving: 18

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2 Comments

  1. I DO like brown gravy, but the white milk or cream gravies are awfully good, too. And ideal for this sort of dish! I never buy commercial buttermilk either — taste usually isn’t that good. I sometimes make butter and will use the buttermilk from that — it’s fabulous! More often I’ll use that powdered buttermilk that you find in the baking aisle (refrigerate after opening) — that makes a better buttermilk than the commercial stuff, although not quite as good as the real stuff. Anyway, great recipe — thanks.

    1. I use the dry buttermilk too John, usually when baking calls for it but this method is so easy and requires no special purchase so it’s perfect for this recipe. It is funny; I remember even as a kid I just wanted butter on potatoes, never gravy and some things never change. Maybe I need to try making it myself just once and see if my notions have changed? Probably. 🙂

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