Buttermilk Roast Chicken by Cathleen

Simple, crowd pleasing, delicious…and hopefully worth the wait.

Buttermilk Roast Chicken

This simple recipe makes unbelievably tender and flavourful chicken. Serve with wild rice, green beans or potatoes.

• 2 cups buttermilk, (no buttermilk? no problem-  just add 2 tbsp on lemon juice for 2 cups of milk)
• 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 Hungarian, a smoked one would also be delicious)
• Lots of freshly ground black pepper
• 2 1/2 to 3 pounds chicken parts (we used all legs)
• 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. More time to marinate the better!

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.

Recipe credits go to Smitten Kitchen