by Smitten Kitchen
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 (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.
When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily). Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately. We enjoyed it with wild rice and green beans one night; roasted potatoes and, uh, more green beans another.
Note: If you wish to use Kosher salt instead of table salt use 2 tablespoons if using Diamond kosher salt and 1 1/4 tablespoons if using Morton kosher. (Here’s why). I imagine that going forward I’ll be using this technque as a springboard for a lot of different recipes and spice combinations. However, even when using the simplest recipe below, the chicken was unbelievably tender and flavorful.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (238g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 401 | ||
Calories from Fat: 236 (59%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 26.2g | 35 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 130mg | 40 % | |
Sodium 1056.1mg | 36 % | |
Potassium 436.1mg | 11 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.3g | ||
Protein 33.9g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 401
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.