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

  1. Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. 
  2. 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.
  3. 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. 
  4. 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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