difficulty Moderate
  • Oven
  • Freezer bag
author Autumn Gentry
write-up Write Up
forked from Buttermilk Roast Chicken
  2 cup 2 cup buttermilk  
  1. whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper.
  2. place chicken in a freezer bag and pour buttermilk mixture over all the pieces. be sure all parts are coated with the marinade. 3. refrigerate for 24- 48 hours.
  3. when ready to roast, preheat oven to 425 degrees.
  4. line a baking dish with foil.
  5. remove chicken from buttermilk marinade and arrange in dish.
  6. drizzle lightly with olive oil and sprinkle with additional paprika and sea salt to taste.
  7. roast for 30 minutes until brown and cooked through. serve immediately.
  7 whole 7 whole garlic cloves (peeled and smashed)  
  1 tbsp 1 tbsp table salt  
  1 tbsp 1 tbsp granulated sugar  
  1 1/2 tsp 1 1/2 tsp paprika (plus extra for sprinkling)  
    lots of freshly ground black pepper  
2 1/2 to 3 lb   2 1/2 to 3 lb chicken legs  
    drizzle of olive oil  
    coarse sea salt (to finish)