A classic, simple and quick dinner. Roast chicken. Version 2.0. All thanks to a marinade that changes everything. It turns chicken into a juicy and tender dinner. Chicken marinated in buttermilk works—quite literally—every time.

Hands up if you have ever dried chicken out completely? Any master chefs here? Because it has happened to me. Even though I basted it with sauce, checked it and used techniques straight from Michelin-starred restaurants. Until I discovered the perfect trick. Buttermilk. A trick as simple as all brilliant hacks.

Buttermilk is a versatile product. Low in calories and easy to digest. And packed with goodness, because it contains calcium, lecithin and beneficial bacteria. Dietitians recommend it for smoothies, soups and even cakes. But that is not where its superpowers end.

A buttermilk marinade works real miracles with meat: meats become more tender and softer and remain juicy and delicate despite baking. That is exactly what happens with chicken. The milk sugars in buttermilk penetrate the skin, so during baking it browns nicely and becomes crisp. The chicken also cooks faster.

You can enrich a buttermilk marinade with your favorite spices. My combination is a little honey, which gives the chicken caramel notes, and rosemary. It is one of my favorite herbs—sharp, earthy and aromatic.

Chicken marinated in buttermilk is perfect for busy people. In the evening, prepare the marinade, pour it over the meat and put it in the refrigerator. Take it out immediately before baking, shake off the excess marinade and put it in the oven. About 60 minutes is enough; if the chicken pieces are larger, bake them for 5–10 minutes longer.

And most importantly—a good chicken. One that has seen the sky above it and the sun. Free-range, from a trusted source. That kind tastes best.

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Recipe

CHICKEN MARINATED IN BUTTERMILK

serves 4
marinating: 1 day
baking: about 60 min.

Ingredients

  • 4 chicken thighs (about 150 g each)
  • 2 tablespoons olive oil
  • a few sprigs of rosemary.

MARINADE

  • 1 cup buttermilk
  • 3/4 teaspoon salt
  • a pinch of pepper
  • 1 teaspoon honey
  • 1/2 teaspoon dried rosemary.

Method

  1. Mix the marinade ingredients. Pat the chicken pieces dry and place them in a sealable container. Pour in the marinade, close the container and refrigerate overnight.
  2. Preheat the oven to 225 degrees. Line a baking tray with parchment paper. Remove the chicken from the marinade and shake off the excess buttermilk. Do not wipe it dry. Place it on the tray. Drizzle with olive oil and sprinkle with rosemary needles.
  3. Bake for 50–60 minutes. Serve with roasted potatoes and vegetables.
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