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Overhead view of a Buttermilk Whole Roasted Chicken with charred lemons and fresh herbs in a black skillet.

Buttermilk Whole Roasted Chicken with Crispy Skin and Charred Lemon

Achieve the ultimate Buttermilk Whole Roasted Chicken with this expert guide. Featuring a 24-hour brine, a cast iron sear, and charred lemons, this recipe delivers glistening, mahogany skin and incredibly succulent meat every single time.
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Prep Time 12 hours 15 minutes
Cook Time 1 hour
Total Time 13 hours 15 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 whole Roaster Chicken approx 4 lbs (1.8kg)
  • 2 cups Buttermilk 480ml, full fat
  • 2 tbsp Kosher Salt 36g
  • 1 tbsp Cracked Black Pepper Coarsely ground
  • 1 tbsp Dried Herb Seasoning Oregano and Thyme mix
  • 2 tbsp Olive Oil 30ml
  • 2 whole Lemons Halved for charring
  • 1 head Garlic Cloves separated but unpeeled
  • 4 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme

Equipment

  • 1 12-inch Cast Iron Skillet Essential for even heat and pan drippings.
  • 1 Kitchen Twine For trussing the bird centrally.
  • 1 Digital Meat Thermometer To ensure internal temp reaches 165°F.

Method
 

Preparation
  1. Combine buttermilk and salt in a large bag. Add chicken and refrigerate for 12-24 hours.
  2. Remove chicken from brine and pat extremely dry with paper towels. Let sit at room temp for 30 mins.
Roasting
  1. Truss the bird with twine. Rub with oil and coat with pepper and dried herbs.
  2. Place chicken in cast iron skillet with lemons and garlic. Roast at 425°F (220°C) for 45 minutes.
  3. Add fresh rosemary and thyme to the pan drippings. Roast for another 10-15 minutes until internal temp is 165°F (74°C).

Notes

Ensure the chicken is patted completely dry after the brine; moisture is the enemy of crispy skin.
Rest the chicken for 15 minutes in the skillet to allow juices to redistribute.