Herbed Buttermilk Chicken

Ingredients

  • 2 lbs 
    Chicken Drumsticks
  • 1 cup 
    full fat buttermilk
  • 1 Tbsp. 
    olive oil
  • 1 Tbsp. 
    dijon mustard
  • 1 Tbsp. 
    BeeMaid Honey
  • 1 Tbsp. 
    fresh rosemary
  • 1 tsp. 
    salt
  • 1 tsp. 
    garlic powder
  • 1 tsp. 
    paprika
  • 1/2 tsp. 
    dried thyme
  • 1/2 tsp. 
    dried sage
  • 1/2 tsp. 
    dried oregano
  • 1/2 tsp. 
    black pepper
  • parsely 
    for garnish

Directions

Place chicken drumsticks in a large, lightly greased casserole dish.  Whisk together all remaining ingredients.

Pour marinade on top of chicken. Cover casserole dish and marinate in fridge for at least 6 hours or overnight.

Preheat oven to 400°F.  Remove casserole dish from fridge while oven is preheating.

Roast for 60 minutes, or until thickest part of drumstick meat reads 165°F on meat thermometer and chicken is deep brown in places. If needed, broil for about 5 minutes to obtain more colour.

Remove chicken from oven and let rest for 10 minutes. Garnish with parsley, if desired.

 

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