Print Recipe Add to Recipe Box

Roasted Rosemary Buttermilk Chicken

Prep Time12 hrs
Cook Time40 mins
Total Time12 hrs 40 mins
Servings: 4 -6
Author: Judith Hannemann


  • 3 lbs chicken parts
  • 1/4 cup maple syrup
  • Brine:
  • 2 cups buttermilk
  • 1 tbs rosemary
  • 1 tbs garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper


  • 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.