Total Time
4hrs 45mins
Prep 4 hrs
Cook 45 mins

Marinating the chicken overnight and then roasting in a hot oven gives a flavorful tenderness, with much less fat than stovetop frying in oil. From Ontario Chicken Lover magazine.

Ingredients Nutrition

Directions

  1. In a large bowl, combine the buttermilk, oregano, sage, basil, paprika, salt, pepper and garlic; add the chicken pieces to coat. Cover and refrigerate for at least 4 hours or overnight.
  2. Preheat the oven to 375°F Combine the coating ingredients into a sturdy plastic bag. One piece at a time, remove the chicken from the marinade, drain and place in the plastic bag. Briskly shake each piece of chicken. Place on a large, parchment-lined baking pan. Discard the marinade.
  3. Bake in the center of the oven, turning after 25 minutes. Cook for an additional 15-20 minutes or until the juices run clear when pierced.

Reviews

(1)
Most Helpful

The smell was wonderful, but I had some trouble with the coating falling off when I turned it...and I even turned up the oven to 400 thinking that may crust up the coating better...Overall kindof messy but tasted fine...Made the My-3-Chefs

CIndytc November 02, 2009

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