Thursday, January 22, 2015

Buttermilk Roast Chicken

I found this buttermilk roast chicken recipe here, and have made it at least three times already.  The recipe itself is pretty simple but the flavors are so yummy.  I don't love to cook with meat on the bones but I don't think that this recipe would be the same with boneless chicken.  It is so easy to put together on a week night since you can marinate it a day ahead!  Try serving it with mashed potatoes and sautéed kale for dinner. 
So. delicious.
Buttermilk Roast Chickenrecipe via
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon kosher 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 3 thighs and 6 legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish
Chopped coriander (optional, parsley or thyme works well too)

In the measuring up of the buttermilk, whisk it with the garlic, salt, sugar, paprika and lots of freshly ground black pepper. Place all the chicken parts in a gallon-sized freezer bag and pour the buttermilk brine over them. Swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425°F. Heat up a cast iron skillet on medium high heat with some olive oil. Remove chicken from buttermilk brine, shake off excess and arrange skin side up on the skillet. Turn off heat. (If using a baking dish, just arrange the chicken in it skin side up.) Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 20 minutes if using cast iron skillet or 25-30 minutes if using baking dish, until brown and done. Garnish with herbs of choice if using, serve immediately with pan drippings over some potatoes or greens.

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