Buttermilk Roasted Chicken

A quick and simple dinner that is prepped in advance and easily popped into the oven the next day.  The result of this?  Extremely tender and flavorful chicken!  Paired with a side of veggies and you have got yourself a great dinner. 

I got this recipe from Smitten Kitchen, one of my all time favorite food blogs.  Below is the recipe from her website.  Italicized text is me.

Ingredients

• 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 (I used Hungarian, a smoked one would also be delicious)
• Lots of freshly ground black pepper
• 2 1/2 to 3 pounds chicken parts (we used all legs)
• Drizzle of olive oil
• Flaked or coarse sea salt, to finish
• Chili powder, to taste

Instructions

1. Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl.
2. 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.
3. Refrigerate for at least 2 but preferably 24 and up to 48 hours. (I prepped my chicken the night before so mine got to sit in the brine for about 24 hours)
4. When ready to roast, preheat oven to 425 degrees.
5. Line a baking dish with foil.
6. Remove chicken from buttermilk brine and arrange in dish.
7. Drizzle lightly with olive oil, then sprinkle with additional paprika, chili powder, and sea salt to taste.
8. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.