Buttermilk-Brined Roast Chicken with Thyme and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy roast chicken brined in tangy buttermilk and infused with fresh thyme and garlic for tender, flavorful meat. This southern united states-inspired chicken ready in about 90 minutes pairs (4 lbs) whole chicken, buttermilk, fresh thyme sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 6 Southern United States cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 4 cups buttermilk, 2 tbsp kosher salt, 1 tbsp freshly ground black pepper, 6 smashed garlic cloves, and 6 fresh thyme sprigs. Submerge the 4 lb whole chicken in the brine, cover, and refrigerate for at least 8 hours or overnight.
  2. Step 2: Preheat oven to 425°F. Remove the chicken from the brine and pat dry with paper towels. Rub the chicken all over with 2 tbsp olive oil and stuff the cavity with 1 halved lemon and a few thyme sprigs.
  3. Step 3: Place the chicken breast-side up on a roasting rack in a roasting pan. Roast for 1 hour and 15 minutes, or until an internal thermometer reads 165°F in the thickest part of the thigh.
  4. Step 4: Remove the chicken from oven and let rest for 15 minutes before carving. Serve warm with pan juices.

Frequently asked questions

How long does Buttermilk-Brined Roast Chicken with Thyme and Garlic take to make?

Total time is about 90 minutes (15 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Buttermilk-Brined Roast Chicken with Thyme and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (4 lbs) whole chicken from drying out.

Can I substitute ingredients in Buttermilk-Brined Roast Chicken with Thyme and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Buttermilk-Brined Roast Chicken with Thyme and Garlic for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Buttermilk-Brined Roast Chicken with Thyme and Garlic?

Southern United States chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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