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09518e7a 2735 4b4a bcf5 7b7e5f976a66  2016 05 22 20 04 57
Sara Bildner
Sara Bildner

Garlic Buttermilk Roasted Chicken

2 cups buttermilk
8 garlic cloves, smashed
1 1/4 tablespoons Kosher salt
1 tablespoon sugar
1 cup chopped parsley
3 teaspoons smoked paprika
1 1/2 teaspoons fresh cracked black pepper
2 1/2 - 3 pounds chicken
Sea salt, for sprinkling
Drizzle olive oil

Put all the marinade ingredients (buttermilk-pepper) in a large bowl and stir to combine. Put chicken in a gallon ziplock bag and pour marinade over it, ensuring each piece of chicken is covered. Marinate anywhere from 4 hours up to 2 days. I recommend 24-hours. When ready to bake, preheat oven to 425. Prepare a baking dish by covering in foil and lightly greasing. Put chicken in baking dish, discarding the marinade. Sprinkle chicken with sea salt, paprika, black pepper, and a drizzle of olive oil. Roast about 45 minutes. Enjoy!

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