Buttermilk Roast Chicken

 

2 C. buttermilk

5 garlic cloves, peeled and smashed

1 T. table salt

1 T. granulated sugar

1 1/2 tsp. paprika, plus extra for sprinkling

Lots of freshly ground black pepper

2 1/2 to 3 pounds chicken parts

Drizzle of olive oil

Flaked or coarse sea salt, to finish

 

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then 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 degrees. Line a baking dish with foil. Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately