Buttermilk Roasted Chicken - cooking recipe

Ingredients

3 cups buttermilk, shaken
3/4 cup vegetable oil, divided
2 tablespoons honey
2 tablespoons chopped fresh rosemary
4 cloves garlic, crushed
1 1/2 tablespoons salt
1 teaspoon ground black pepper
6 bone-in chicken breast halves
3 tablespoons chopped fresh parsley (optional)

Preparation

Mix buttermilk, 1/2 cup oil, honey, rosemary, garlic, salt, and pepper in a bowl until salt is dissolved.
Divide chicken pieces between two 1-gallon zip-top bags. Pour 1/2 of the buttermilk into each bag. Press out as much air as possible and seal bags. Place on a rimmed dish or plate in case bag leaks. Refrigerate 8 hours to overnight, or preferably for 2 days. Flip bag halfway through marinating time.
Preheat the oven to 400 degrees F (200 degrees C).
Take the chicken out of the bags and place on a wire rack so any extra marinade will drip off. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil.
Roast chicken in the preheated oven for 45 minutes. Turn off oven and let chicken continue to cook until no longer pink in the center, 7 to 10 minutes more. Remove from oven and let rest 7 to 10 minutes. Garnish with parsley.