Buttermilk Roasted Chicken

I love roasted chicken.  Slow roasted at a restaurant.  Or one of those rotisseries that you get in the grocery store.  A simple roasted chicken is one of life's little pleasures.

So I was recipe surfing online and found this recipe.  I was sold by the photography and thought "I must eat that".  I had everything but the buttermilk and the chicken.  I bought one of those cut up chickens from the meat section and planned to make it for dinner the next night...  But I didn't read the recipe so I didn't realize it needed to marinade overnight.  Argh.  Rookie mistake.  I thought about cutting that soak time short but though, no, let's do this right.

Over 24 hours later, when I pulled the chicken out to put in my roasting pan, I was very glad I hadn't cut it short.  Is it weird to say the raw chicken smelled good?

First time I've used the roast pan...  After 3 years of owning!

I am such a huge new fan of smoked paprika.

Anyhoo, a little over half an hour later, the juices ran clear and my eyes were tantalized.

Chicken

I was so pleased when it came out.  I trimmed the white meat off the breast and plated everything all nice.  Served with carrots, cheesy broccoli, and - Andrew's fave - mac & cheese.

I usually remove the skin but not this time

The verdict?  DELISH!  It was juicy and moist and the flavor was terrific.  The Hubs and I ate on the leftovers for the next couple days and that made for some great lunches.  I was pleased with how easy it was too.  I mixed the marinade in a big tupperware container and tossed the chicken in.  Took the chicken out and tossed it in a pan.  I mean, does it get much easier?  I will definitely be making this one again.

Buttermilk Roast Chicken
INGREDIENTS 

• 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)
• 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

DIRECTIONS

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 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.
2. 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.