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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


  • 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