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Pasture Raised Buttermilk & Rosemary Roast Chicken with Crispy Parmesan Potatoes Recipe

The ultimate impressive, comforting meal you can prep in advance. Marinating the chicken in rich, slightly acidic buttermilk tenderizes the meat, keeps it juicy, and ensures the skin gets extra crisp. Be sure to marinate overnight or up to two days, and always pull your bird out of the fridge an hour before you plan to pop it in the oven – this helps everything cook evenly! Pair this with perfectly seasoned, crispy, cheesy potatoes and you've got a delicious dinner.

Serves 4-6



For the Chicken

  • One 3-4lb. 1915 Pasture Raised Whole Chicken
  • 2 cups of buttermilk, preferably whole (not reduced fat)
  • 1 tablespoon kosher salt
  • 1 tablespoon black peppercorns, whole
  • 5-6 cloves of garlic, lightly crushed
  • 3 sprigs of fresh rosemary
  • 1 tablespoon honey

For the Crispy Parmesan Potatoes

  • 5 lbs mini-Yukon Gold potatoes, or multicolored minis
  • 1 tablespoon olive oil
  • Kosher salt & pepper to taste
  • 2 teaspoons granulated garlic
  • 1 teaspoon smoked paprika
  • 3 tablespoons Parmesan, freshly grated (Pecorino works great here too)



For the Chicken

Pat chicken dry and prepare your marinade. In a large bowl or gallon size bag, combine the buttermilk, salt, peppercorns, garlic, rosemary, and honey. If using a bowl, turn the chicken to ensure even coverage and cover with plastic wrap. If using a gallon size bag, squish marinade around and place your bag on a plate or sheet pan just in case the bag leaks.

Transfer chicken to fridge to marinate for 1-2 days, at the very least 8 hours if you’re in a time crunch.

When ready to roast, remove chicken from fridge an hour before you plan to start cooking. Preheat oven to 425°

Remove chicken from marinade, letting excess buttermilk drip off, and place into a 10-12 inch cast iron pan or shallow roasting pan. Cook the chicken for about 20 minutes, then reduce oven temperature down to 400° and continue roasting for another 20-30 minutes, depending on the size of your chicken. You’ll know it’s done when the chicken skin is crisp, and the juices run clear when you insert a knife to the bone between leg and thigh (or it registers 165° between leg and thigh on a meat thermometer).

Let rest for 10 minutes before carving.


For the Crispy Parmesan Potatoes

Preheat oven to 400° (or if making these alongside roast chicken, wait until your oven temp is reduced to 400° to put potatoes in the oven).

Slice mini potatoes into quarters and place onto a parchment lined sheet pan. Drizzle olive oil over (or melted 1915 Bacon Fat if you’re feeling extra decadent), followed by the spices.

Transfer potatoes to oven and roast for 20 minutes, removing to toss, and placing back in the oven for an additional 20 minutes. Grate parmesan over potatoes, and roast for 15-20 more minutes until golden and crispy.


We hope you enjoy this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our pasture raised whole chickens – consider subscribing to the new Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!


Chicken recipe adapted from Nigella Lawson

Parmesan Potatoes adapted from Gaby Dalkin


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