🍗 Buttermilk Roast Chicken – Bubba’s Juicy Sunday Supper

Ingredients

• 1 whole chicken (4–5 lb), patted dry
• 2 cups buttermilk (room temp)
• 3 tbsp brown sugar
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 tbsp melted butter or olive oil
• Optional: 1 lemon (halved), a few thyme sprigs

Directions

1. Marinate: In a big zip bag or bowl, whisk buttermilk, brown sugar, salt, pepper, paprika, garlic & onion powder. Submerge chicken. Chill 8–24 hours (overnight is perfect).
2. Preheat: Take chicken out 30 minutes to lose the chill. Heat oven to 425°F. Set a rack over a rimmed pan.
3. Prep to roast: Shake off excess marinade. Tuck wingtips. Stuff lemon & thyme if using. Brush with melted butter/oil.
4. Roast hot: Place breast-side up; roast 20 minutes, then lower heat to 375°F and cook 35–45 minutes more, until thigh hits 165°F.
5. Rest & carve: Rest 10–15 minutes so the juices settle. Carve and plate with the pan juices.

Bubba’s Tips

• Dry skin = crispy skin. Pat that bird real good.
• Pan veggies (taters, carrots, onion) under the rack catch drippin’s and make themselves useful.

Storage

• Fridge: 3–4 days (airtight).
• Leftovers: Shred for sandwiches, pot pie, or chicken & rice.