5 (2 lbs) chicken breasts (bone in, skin on)
1 cup buttermilk
1 Tbsp olive oil
1 Tbsp Dijon mustard
1 Tbsp honey
1 Tbsp chopped fresh rosemary
1 tsp salt
1 tsp garlic powder
1 tsp paprika
½ dried thyme
½ tsp dried sage
½ tsp dried marjoram
½ tsp fresh ground pepper
Fresh herbs for garnish
Marinade: whisk together buttermilk, olive oil, Dijon mustard, honey, rosemary, salt, garlic powder, paprika, thyme, sage, marjoram and ground pepper.
Trim chicken breasts of any excess skin or fat. Place in a large resealable bag and pour in the marinade. Press air out of bag and seal. Turn bag to distribute marinade and refrigerate for 6-8 hours, or over night turning occasionally.
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 approximately 60 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 fresh herbs or parsley and serve chicken with sauce.