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Roasted Rosemary Buttermilk Chicken
Buttermilk chicken goes one better infused with rosemary and a hint of sweetness from maple syrup.
Servings: 4 -6
- 3 lbs chicken parts
- 1/4 cup maple syrup
- 2 cups buttermilk
- 1 tbsp rosemary
- 1 tbsp 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.
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