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 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.
Remove chicken from the fridge ½ hour before cooking.
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 5-8 minutes to obtain more colour.
Garnish with parsley and serve chicken with sauce.