Cowboy Butter Buttermilk Roasted Chicken

Chef Ryan Wiebe

Servings

4

Prep Time

8 hours

Cook Time

1 hours

Cuisine

American

Category

Entree

Meet your new go-to roasted whole chicken recipe. Why is it a keeper? Chef Ryan keeps things simple (and mouthwatering) with a buttermilk brine and our herby and savory Cowboy Butter blend - so easy, so tender. We recommend making this chicken as soon as possible. Watch the recipe video below! 

Cowboy Butter Buttermilk Roasted Chicken

Ingredients

  • 1 whole chicken

  • 3 cups buttermilk

  • 5-6 Tbsp Spiceology X Derek Wolf Cowboy Butter seasoning

  • 2-4 Tbsp Butter

Directions

  1. Add your buttermilk and about 5-6 Tbsp of Spiceology X Derek Wolf Cowboy Butter seasoning, mix to combine.

  2. Add your whole chicken into your buttermilk brine and fully submerge your chicken, with the breasts facing down. Brine for at least 8 hours or for best results brine overnight.

  3. When the brining is done pre-heat your oven to 375°F. Remove your chicken from the buttermilk and place on a pan.

  4. Optional: cut the backbone off and spatchcock your chicken or leave it whole. Place your chicken onto a wire rack (this helps cook your chicken evenly and keep it crispy).

  5. Rub the butter under the chicken skin; this helps keep the breast meat juicy and delicious.

  6. Roast your chicken for 45-55 minutes, depending on the size of your chicken, or until it’s golden brown and has an internal temp of 165°F or 70°C.

  7. Let your chicken rest for 10 minutes, then slicing it up into pieces. Enjoy this incredibly easy roast chicken.