Buttermilk Roast Chicken
Photo © Deb Perelman
- 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
- 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
- This recipe is gluten-free
- Meat
- Chicken parts (2 1/2 pounds)
- Cooking & Baking
- Black pepper, freshly ground (1 Lots of)
- Garlic cloves (5)
- Granulated sugar (1 tablespoon)
- Olive oil (1 Drizzle)
- Paprika (1 1/2 teaspoons)
- Sea salt, Flaked or coarse (1)
- Table salt (1 tablespoon)
- Dairy
- Buttermilk (2 cups)
Preparation
Read recipe preparation on smittenkitchen.com
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Published January 25, 2012 (1 year ago).
862 people saved this recipe.
