Preparation Time: 15 minutes
Cook Time: 60 - 90 minutes
Cut: Bone-in chicken
2 lbs (1000 g) chicken breasts (5) or drumsticks (12) bone in, skin on
1 cup (250 ml) 3.25% MF buttermilk
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) Dijon mustard
1 Tbsp (15 ml) honey
1 Tbsp (15 ml) fresh rosemary, chopped or 1 tsp (5 ml) dried
1 tsp (5 ml) salt
1 tsp (5 ml) garlic powder
1 tsp (5 ml) paprika
½ tsp (2.5 ml) dried thyme
½ tsp (2.5 ml) dried sage
½ tsp (2.5 ml) dried marjoram, or ½ tsp (2.5 ml) dried oregano
½ tsp (2.5 ml) black pepper
Fresh parsley for garnish
Tips for success: Use full-fat 3.25% buttermilk, and prepare recipe with bone-in, skin-on cuts of chicken. Use a meat thermometer to determine doneness, as oven temperatures vary. Chicken parts are properly cooked when a meat thermometer inserted into the thickest part of the meat read 165F (74C).
Whisk together all marinade ingredients. Trim off any excess skin or fat. Place in a large resealable bag and pour in marinade. Press air out of bag and seal. Turn bag to distribute marinade and refrigerate for 6-8 hours, or overnight.
Preheat oven to 400F. Transfer chicken pieces to a lightly greased casserole dish (approx. 9" x 13”).
Pour marinade around and on top of chicken. Roast for 60 - 90 minutes, or until thickest part of breast meat reads 165F (74C) on meat thermometer and chicken is deep brown in places. If needed, broil for about 5 minutes to obtain more colour.
Garnish with parsley if desired.