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Home » Chicken » Roasted Rosemary Buttermilk Chicken

Roasted Rosemary Buttermilk Chicken

July 9, 2015 by Judith Hannemann

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Roasted Rosemary Buttermilk Chicken | bakeatmidnite.com | #chicken #rosemary #buttermilk #recipe
Roasted Rosemary Buttermilk Chicken

Buttermilk chicken goes one better infused with rosemary and a hint of sweetness from maple syrup.

Rosemary compliments chicken so well!

I have a ton of rosemary growing, in fact it’s the only thing that seems to be thriving in my garden this season. It’s been rainy and not much like summer around my parts.

Since it’s not been hot where I live so far, and believe it or not the other day my heat came up–that’s how chilly it’s been here–I really didn’t mind running the oven for this.

 

Roasted Rosemary Buttermilk Chicken | bakeatmidnite.com | #chicken #rosemary #buttermilk #recipe
Rosemary and chicken–perfect combo

This recipe deviates a bit from the more standard buttermilk chicken in it’s flavorings. Just some garlic and rosemary, but the taste is out-of-this-world fantastic!

I brushed this with a little maple syrup in the last few minutes of baking to make the chicken caramelize a tad more and to introduce a slightly sweet, but not overpowering, note to the chicken.

This is nice paired with some garlic mashed potatoes on the side and a mixed greens salad!

The chicken is nice cold too so make extra for snacking!

 

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Roasted Rosemary Buttermilk Chicken

Buttermilk chicken goes one better infused with rosemary and a hint of sweetness from maple syrup.
Prep Time12 hrs
Cook Time40 mins
Total Time12 hrs 40 mins
Course: Chicken, Everyday Meals
Cuisine: American
Keyword: roasted chicken
Servings: 4 -6
Calories: 636kcal
Author: Judith Hannemann

Ingredients

  • 3 lbs chicken parts
  • 1/4 cup maple syrup

BRINE

  • 2 cups buttermilk
  • 1 tbsp rosemary
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • Mix the brine ingredients in a large zipper freezer/storage bag–I use a large Lock & Lock container for this since it’s sturdy and won’t leak.
  • Place chicken in the brine, seal the bag (or container) and place in the refrigerator to marinate overnight.
  • Line a baking sheet with parchment or aluminum foil and spray lightly with non-stick spray. Preheat oven to 425 degrees F.
  • Drain chicken and place on prepared baking sheet.
  • Bake at 425 degrees F for 30-40 minutes. Brush with maple syrup the last 10 minutes of the baking time.

Nutrition

Serving: 1person | Calories: 636kcal | Carbohydrates: 22g | Protein: 47g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 187mg | Sodium: 873mg | Potassium: 673mg | Fiber: 1g | Sugar: 18g | Vitamin A: 538IU | Vitamin C: 4mg | Calcium: 192mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!





Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Chicken, Everyday Meals Tagged With: buttermilk chicken, chicken, rosemary

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Comments

  1. Mary Thoresen says

    July 15, 2015 at 1:00 am

    I made this chicken tonight and it was so delicious! Definitely worth turning the oven on during the summer.

  2. Judith Hanneman says

    July 15, 2015 at 2:08 am

    I'm so glad you like this Mary! Some things are just worth it (but I turn on my a/c downstairs when I do LOL)

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