Buttermilk Roast Chicken

We eat a lot of chicken dishes in our house so I am always looking for different ways to prepare chicken to keep things different.  One thing I love doing is cooking chicken thighs, and occasionally with drumsticks.  This recipe from Smitten Kitchen is super easy and super delicious.  You marinate the chicken overnight in a buttermilk mixture and then simply roast it off the next day.  The overnight marinate really infuses the chicken and the result is a juicy and flavorful chicken.  This easy and delicious recipe is going on our regular menu rotation!

Buttermilk Roast Chicken

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
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (I used drumsticks and thighs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish


In a medium bowl, whisk buttermilk, garlic, table salt, sugar, paprika and lots of freshly ground black pepper until combined. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then squish the bag around so that all parts are coated. Refrigerate for at least 2 but preferably 24 and up to 48 hours, turning bag occasionally.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil. Remove chicken pieces from the freezer bag and arrange in dish. Drizzle chicken lightly with olive oil, and sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts and thighs), until brown and a bit scorched in spots. Serve immediately.