Go Back
–+ servings

Buttermilk Roast Chicken

From Smitten Kitchen
Servings 4 servings

Ingredients

  • 2 cups buttermilk
  • 5 cloves garlic minced
  • 1 tablespoon table salt use a bit more if using kosher salt
  • 1 tablespoon sugar
  • 1 1/2 teaspoons paprika plus extra for sprinkling
  • Freshly ground black pepper
  • 2 1/2 to 3 pounds chicken parts
  • Drizzle of olive oil

Instructions

  • In a bowl, whisk together buttermilk, garlic, salt, sugar, paprika and a generous amount of black pepper. Place chicken in a gallon-sized zip-top bag or lidded container and pour buttermilk brine over them. Make sure that all of the parts are covered. Refrigerate for a minimum of 2 and a maximum of 48 hours (24 hours being preferable).
  • Preheat oven to 425 degrees.
  • Line a baking dish with foil (for easiest clean-up). Remove chicken from buttermilk brine and place in the dish. Drizzle lightly with olive oil, sprinkle with additional paprika and salt.
  • Roast for 30 minutes for legs (approximately 35 to 40 minutes for breasts) until brown and a bit scorched in spots. (Or, alternatively, until the internal temperature of the meat reaches 165 degrees.)