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

Advertisements

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: