'Buttermilk Roast Chicken'
Source: Adapted from Smitten Kitchen
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 (I used smoked paprika)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (I used all legs)
Drizzle of olive oil
Salt to taste
1. 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 mixture over top completely covering the chicken.
2. Refrigerate for at least 2 but preferably 24 hours.
3. When ready to roast, heat oven to 425. 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.
4. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown. Serve immediately.