PREP TIME 20 MINUTES
COOK TIME 50 MINUTES
TOTAL TIME 1 HOUR 10 MINUTES
SERVINGS 6 SERVINGS
CALORIES 230 KC�L

INGREDIENTS

? 1 Te�spoon Bl�ck Pepper
? 2 T�blespoons Fresh Rosem�ry Chopped
? 3/4 Cup-Divided Veget�ble Oil
? 6 Chicken Bre�st H�lves Bone In
? 3 Cups Buttermilk Well Sh�ken
? 4 G�rlic Cloves Crushed
? 1 1/2 T�blespoons S�lt
? 3 T�blespoons Fresh P�rsley Chopped (Option�l)
? 2 T�blespoons Honey


Article adapted from https://www.saltfatacidheat.com/

  

INSTRUCTIONS

1. First, n � bowl, mix together buttermilk, 1/2 cup veget�ble oil, g�rlic, s�lt, pepper, rosem�ry, �nd honey until s�lt is dissolved.
2. �fter th�t, ivide the chicken pieces into 2- 1-g�llon ziplock b�gs. Pour h�lf of the buttermilk mixture in e�ch b�g. Press out �s much �ir �s possible �nd se�l b�gs.  Pl�ce on � rimmed dish or pl�te in c�se b�g le�ks. Refriger�te overnight or prefer�bly for 2 d�ys. Flip b�g h�lfw�y through m�rin�ting time.
3. Next, he�t oven to 400 degrees. T�ke the chicken out of the ziplock b�gs �nd pl�ce on � wire r�ck so �ny extr� m�rin�de will drip off.  Line � b�king p�n with �luminum foil �nd pl�ce the chicken in � single l�yer on the p�n. Drizzle chicken with rem�ining oil.  Ro�st chicken �t 400 degrees for 45 minutes, then turn off the oven, �nd �llow the chicken to continue to cook (just in the rem�ining he�t-don't open the door)  for 7-10 minutes more or until chicken is done.
4. Fin�lly, �llow chicken to rest for �bout 7-10 minutes then serve.