Buttermilk Roast Chicken

2 Cups buttermilk

5 garlic gloves

1 tablespoon Kosher Salt

1 tablespoon sugar

1 1/2 teaspoons paprika

Ground Black Pepper

3 pounds of chicken (thighs, legs or breasts)

Olive Oil

Sea Salt


Whisk Buttermilk together with garlic, salt, sugar, paprika and a lot of pepper. Place all chicken parts in a gallon freezer bag and pour buttermilk mixture on top. Refrigerate for 24 hours. Preheat oven to 425. Heat a skillet on medium high. Remove chicken from the buttermilk marinade, and arrange skin side up in the skillet. Brown and drizzle with olive oil then roast for 25 – 30 minutes in a baking dish.


Prices only redeemable until 3/20


Posted on March 18, 2013, in Uncategorized. Bookmark the permalink. Leave a comment.

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