Buttermilk Roast Chicken

Notes: this chicken does take some planning because of the longer brining time. However, it is incredibly easy to put together and bake. Considering how simple it is, it is one of the most tender, juicy, and flavorful roast chicken recipes I have had. This chicken is perfect for making a large batch so you can shred and freeze leftovers.  

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 (Hungarian or a smoked one is great)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (any kind you like--dark meat, white meat, or a mix)
Drizzle of olive oil

Sprinkling of sea salt

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate overnight or up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil for easier cleanup. Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and a little sea salt to taste. Roast for 30-40 minutes (breasts will take a little on the longer side), until chicken is cooked through and skin is brown and a bit scorched in spots. Serve immediately.