Buttermilk Roasted Chicken
This is probably one of our favorite dinners, it so very delicious and easy. I found it on Smitten Kitchen which is a great site, she has a ton of yummy recipes. I hope you and your family enjoy this.
Buttermilk Roasted Chicken
Serves 4
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling Lots of freshly ground black pepper
some chicken parts (we used 8 legs)
Drizzle of olive oil
- Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl.
- Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.
- When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (for easy clean up). Remove chicken from buttermilk brine and arrange in dish.
- Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.
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