Buttermilk Roast Chicken

I'm usually a chicken breast making and eating type of person but lately I've been trying to venture out with drumsticks. I'm so glad I found this recipe because not only is it easy, but the end product is delicious. I seasoned our chicken with a brisket rub Alex had and the chicken was tender with a sweet and slightly spicy taste.

Buttermilk Roast Chicken
Source: Smitten Kitchen
Serves 3-4

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used one of Alex's rubs for sprinkling)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts
Drizzle of olive oil
Flaked or coarse sea salt, to finish

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. 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.