0/5
(0 Votes)
Ingredients
- 2 cups buttermilk
- 5 garlic cloves, peeled & smashed
- 1 T. salt
- 1 T. sugar
- 1 1/2 t. paprika (plus some for sprinkling)
- Pepper
- 2 1/2 - 3 lbs chicken parts
- Olive oil for drizzling
- Sea salt to finish
Preparation
Step 1
Whisk buttermilk with garlic, salt, sugar, paprika & pepper in a bowl. Place chicken parts in a gallon-size freezer bag (or lidded container) & pour buttermilk brine over them. Cover all chicken parts with brine. Refrigerate at least 2 hours, preferably 24 hours or overnight.
When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil. Remove chicken from buttermilk brine & arrange in baking dish. Drizzle lightly with olive oil, then sprinkle with additional paprika & sea salt to taste. Roasting time for legs: 30 minutes, for breasts: 40 minutes. Roast till browned, even a bit scorched in spots. Serve immediately.