Buttermilk Roast Chicken

Once again the Smitten Kitchen website and cookbooks really knock it out of the park.  This was the best roast chicken ever!  I did marinate overnight as recommended and the chicken was so moist and flavourful, with the crispiest crunchiest skin,

buttermilk chicken

Crispy crunchy skin with bits of sea salt – best ever!

 

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon kosher or sea salt
1 tablespoon granulated sugar
1 1/2 teaspoons smoked paprika, plus some for sprinkling
Lots of freshly ground black pepper
2 -3 pounds chicken thighs, bone in, skin on
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Mix buttermilk and seasonings in ziplock bag, and drop the chicken in, giving it a good massage.  Set in fridge for a minimum of 3 hours, and up to 48 hours – no more or the chicken might get a bit mushy.

buttermilk chicken marinade

Take the chicken out of the marinade, put it into a baking dish, and drizzle with olive oil, sprinkling salt crystals over top.  I’m sure you can see the foil …. not something I would normally do, but it sure made for easy clean up!

Roast at 425 for 30-45 minutes, depending on on the size of the chicken pieces.  Use a thermometer to be sure you have the right temperature, …. 165 degrees for cooked chicken.  The best part is the crunchy bits of skin!

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