Tuesday, February 7, 2012
Buttermilk Roasted Chicken
There is nothing more comforting than roasted chicken. So when I saw this recipe for Buttermilk Roasted Chicken from Smitten Kitchen, I knew I had to give it a try. This is a very simple recipe. You prep everything ahead of time and brine the chicken in buttermilk and smoked paprika for a day (yum) ... so it comes together quickly - perfect for an easy weeknight dinner.
Buttermilk Roasted Chicken: Adapted from Smitten Kitchen
2 cups buttermilk
5 garlic cloves, peeled and smashed or copped
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons smoked paprika, plus extra for sprinkling
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (I used a pre-cut whole chicken from TJ's)
Drizzle of olive oil
Flaked or coarse sea salt, to finish
1. Whisk together the buttermilk, garlic cloves, salt, sugar and paprika.
2. Place chicken parts is a lidded container (I used a pyrex 9x9).
3. Pour buttermilk brine all over chicken, place lid on container, and gently shake to coat chicken.
4. Let the chicken brine overnight in the refrigerator.
5. When ready to roast, preheat the oven to 425 degrees, remove chicken from the brine and arrange in a cast iron skillet, or other baking pan.
6. Drizzle with olive oil, salt, paprika, and coarsely ground black pepper.
7. Roast at 425 for 30-45 minutes. The juices should run clear.
8. Enjoy! I served the chicken with baked potatoes (with goat cheese!) and roasted Brussels.
Let me know how it turns out!