Buttermilk Whole Roasted Chicken with Fingerling Potatoes

Say hello to this easier alternative to turkey. If you are you hosting friendsgiving or hosting your family on Thanksgiving day this year and are in need of a show stopping main protein, look no further! Pretty Plate's gotchu!



For the Buttermilk Whole Roasted Chicken:

  • 1 (4) pound whole chicken (I got mine from Whole Foods)
  • 1 Qt. Buttermilk
  • 3 TBSP Pink himalayan salt
  • 1 TBSP black peppercorns
  • Fresh thyme sprigs, optional for garnish
  • Dried parsley flakes, optional for garnish

For the Garlic Herb Fingerling Potatoes: 

  • 1 Lb. fingerling potatoes
  • 1 TSP salt
  • 1/4 TSP pepper
  • 1/2 TBSP Italian seasoning
  • 2 TBSP olive oil
  • 1 TBSP minced garlic


For the Buttermilk Whole Roasted Chicken: 

  1. Remove chicken from packaging. Place one ziploc bag In a rectangle pan.
  2. Fill ziploc bag with 1 Qt. Buttermilk. Add 3 TBSP salt and 1 TBSP black peppercorns.
  3. Add whole chicken. Close the ziploc bag and shake to mix well. Turn chicken and make sure salt and peppercorns have distributed evenly.
  4. Place in the fridge at a minimum of 12 hours, but marinate as long as you can. Up to 24 hours is best.
  5. Prepare a sheet pan with foil and place a rack on top. When it is done marinating, remove the chicken from a ziploc bag and shake any excess buttermilk off. Place on the rack. Let it sit at room temperature on the rack for an hour.
  6. Preheat your oven to 400 degrees. When the hour is up, place your chicken with the rack on the sheet pan (so as is), in the oven. IMPORTANT NOTE: when you place the chicken in the oven make sure to place the drum sticks/legs to the back. You want the head of the chicken to the front. You will keep it in this position the whole time. Bake at 400 for 50-55 minutes.
  7. Once done, the skin should be golden brown and crispy all the way around. Remove from heat and let sit out to cool for about 10 minutes before cutting.
  8. Cut and serve right away with potatoes and garnish with fresh thyme sprigs. Eat alone as is, serve with gravy or fingerling potatoes.

For the Garlic Herb Fingerling Potatoes

  1. Wash your potatoes and pat dry. Slice them in half lengthwise and place in a bowl.
  2. Pour 2 TBSP olive oil over your sliced potatoes. Add salt, pepper, Italian seasoning and minced garlic. Mix well.
  3. Heat a pan over medium heat add your potatoes and begin to cook. Cook over medium heat for 15-20 minutes until potatoes are tender. When done, remove from heat and serve right away as a side dish or with buttermilk roasted chicken.