Preparation Time: 15 minutes

Cook Time: 60 - 90 minutes

Cut: Bone-in chicken


5 (2 lbs) chicken breasts (bone in, skin on)


1 cup 3.25% MF buttermilk

1 Tbsp olive oil

1 Tbsp Dijon mustard

1 Tbsp honey

1 Tbsp chopped fresh rosemary, or 1 tsp dried

1 tsp salt

1 tsp garlic powder

1 tsp paprika

½ tsp dried thyme

½ tsp dried sage

½ tsp dried marjoram, or ½ tsp dried oregano

½ tsp black pepper

Fresh parsley for garnish


Whisk together all marinade ingredients.

Trim chicken breasts of 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 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.

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).