Buttermilk Roast ChickenSource: Smitten Kitchen
- 2 1/2 to 3 pounds chicken legs (or other parts)
- 2 cups buttermilk
- 5 garlic cloves (minced)
- 1 Tbsp table salt
- 1 Tbsp granulated sugar
- 1 1/2 teaspoons paprika, plus extra for sprinkling
- Lots of ground black pepper
- Drizzle of olive oil
- Flaked or coarse sea salt
1) Whisk buttermilk with garlic, table salt, sugar, paprika and lots of black pepper in a bowl.
2) 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.
|Yay, buttermilk was the only "specialty ingredient" I had to purchase|
3) When ready to roast, preheat oven to 425 degrees. Line a 9"x13" baking dish with foil. Remove chicken from buttermilk brine and arrange in dish.
4) Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
|I still have no idea what raw paprika tastes like...|
5) Roast for 30 minutes for legs (approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.
Suggested side dishes: wild rice, roasted potatoes, green beans
|Excuse my poor point-and-shoot pics; Smitten Kitchen has the truly drool-worthy images|
Something about that buttermilk brine just makes the roasted chicken skin oh-so-savory. Overall, we love this delicious spin on an otherwise ordinary chicken legs recipe.
What's your favorite easy and yummy chicken leg recipes? (Healthy is always good, too. ^_^)