Buttermilk Roasted Chicken

Up your roasted chicken game with a flawless overnight buttermilk marinade featuring honey, fresh rosemary, and garlic.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 613 Calories

Ingredients

• 2 tablespoons honey
• 1 ½ tablespoons salt
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon ground black pepper
• 4 cloves garlic, crushed
• 6 bone-in chicken breast halves
• 3 tablespoons chopped fresh parsley (Optional)
• ¾ cup vegetable oil, divided
• 3 cups buttermilk, shaken

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Mix buttermilk, 1/2 cup oil, honey, rosemary, garlic, salt, and pepper in a bowl until salt is dissolved.

Step 3

Divide chicken pieces between two 1-gallon zip-top bags. Pour 1/2 of the buttermilk into each bag. Press out as much air as possible and seal bags. Place on a rimmed dish or plate in case bag leaks. Refrigerate 8 hours to overnight, or preferably for 2 days. Flip bag halfway through marinating time.

Step 4

Take the chicken out of the bags and place on a wire rack so any extra marinade will drip off. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil.

Step 5

Roast chicken in the preheated oven for 45 minutes. Turn off oven and let chicken continue to cook until no longer pink in the center, 7 to 10 minutes more. Remove from oven and let rest 7 to 10 minutes. Garnish with parsley.