Buttermilk Herb Roasted Chicken – Easy Dinner with Garlic Mashed Potatoes

There are few dinners more timeless and welcoming than a beautifully roasted chicken paired with creamy mashed potatoes. This Buttermilk Herb Roasted Chicken with Garlic Mashed Potatoes is a celebration of simple ingredients treated with care and respect, the kind of meal that feels special without being fussy. The chicken is soaked in tangy buttermilk and fresh herbs, a traditional method that keeps the meat incredibly juicy while infusing it with gentle flavor. As it roasts, the skin turns golden and crisp, filling the house with the irresistible scent of herbs, garlic, and home cooking.

Alongside it, garlic mashed potatoes provide the perfect companion—smooth, buttery, and comforting, with just enough garlic to deepen the flavor without overpowering. This is the sort of dinner that brings everyone to the table, whether it’s a quiet family evening or a relaxed weekend gathering. Rooted in traditional cooking and made with love, this dish reminds us that the best meals don’t need shortcuts—just good ingredients, a little patience, and a warm oven.

Ingredients 🛒

For the Buttermilk Herb Chicken

• 1 whole chicken (4–5 lb / 1.8–2.3 kg)
• 2 cups buttermilk
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tsp paprika
• 1 lemon, halved

For the Garlic Mashed Potatoes

• 2 lb (900 g) Yukon Gold or Russet potatoes, peeled and cubed
• 4 cloves garlic, peeled
• 4 tbsp unsalted butter
• 1/2 to 3/4 cup warm milk or cream
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper

Optional Garnish

• Fresh parsley or chives, chopped 🌿

Step-by-Step Directions 🍳

1. Prepare the buttermilk marinade.
   In a large bowl, whisk together buttermilk, olive oil, minced garlic, rosemary, thyme, parsley, salt, black pepper, and paprika. This fragrant mixture will tenderize the chicken and infuse it with flavor.
2. Marinate the chicken.
   Pat the chicken dry with paper towels. Place it in a large bowl or resealable bag and pour the buttermilk marinade over it, turning to coat well. Cover and refrigerate for at least 4 hours, preferably overnight for the most tender results.
3. Bring chicken to room temperature.
   Remove the chicken from the refrigerator about 30 minutes before roasting. This helps it cook evenly.
4. Preheat the oven.
   Preheat your oven to 425°F (220°C). Lightly oil a roasting pan or oven-safe skillet.
5. Prepare the chicken for roasting.
   Remove the chicken from the marinade, allowing excess to drip off. Place it breast-side up in the prepared pan. Stuff the cavity with the lemon halves for extra moisture and subtle citrus flavor.
6. Roast the chicken.
   Place the chicken in the oven and roast for 15 minutes to help crisp the skin. Reduce the oven temperature to 375°F (190°C) and continue roasting for 50–65 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
7. Rest the chicken.
   Remove the chicken from the oven and tent loosely with foil. Let it rest for 10–15 minutes before carving. This allows the juices to redistribute, keeping the meat moist and flavorful.
8. Cook the potatoes.
   While the chicken roasts, place the cubed potatoes and whole garlic cloves in a large pot. Cover with cold salted water. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until the potatoes are fork-tender.
9. Mash until creamy.
   Drain the potatoes and garlic well. Return them to the pot and add butter. Mash until smooth, then slowly pour in warm milk or cream until you reach your desired consistency.
10. Season the potatoes.
    Season with salt and black pepper, tasting and adjusting as needed. Keep warm until ready to serve.
11. Carve and serve.
    Carve the rested chicken and serve alongside generous spoonfuls of garlic mashed potatoes. Garnish with fresh herbs if desired.

Notes & Tips 📝

• Buttermilk is the secret to incredibly tender chicken—don’t skip the marinating time if you can help it.
• For extra crispy skin, gently pat the chicken dry again just before roasting.
• Yukon Gold potatoes give a naturally creamy mash, while Russets create a fluffier texture.
• Leftover chicken is wonderful in sandwiches, salads, or soups the next day.

Nutritional Information (Approximate) 🥗

⏰ Prep Time: 20 minutes (plus marinating) | 🔥 Cooking Time: 1 hour 15 minutes | ⏳ Total Time: ~1 hour 35 minutes
⚡ Calories per serving: ~540 | 🍽️ Servings: 4–6

• Protein: 38 g
• Carbohydrates: 34 g
• Fat: 28 g
• Saturated Fat: 10 g
• Fiber: 3 g
• Sodium: Moderate

This Buttermilk Herb Roasted Chicken with Garlic Mashed Potatoes is comfort food in its purest form—simple, nourishing, and deeply satisfying. It’s a dinner that honors tradition, fills the home with warmth, and brings people together around the table, one delicious bite at a time.

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Bon appétit and happy cooking!