buttermilk roasted chicken

roasted buttermilk chicken

there are a few dinners that are always popping up on my monthly menu, like buddha bowls, potato soup, black bean chili, chicken tacos, and meatloaf, among other favorites. this recipe is so ridiculously easy, quick, inexpensive, and so freaking good, I won't be surprised if it makes an appearance weekly for the rest of the winter. we all love it, and even my picky dinah-girl asked for seconds. 

it's inexpensive. i bought three pounds of organic chicken legs at trader joe's for less than eight bucks, i tend to always have buttermilk in the fridge (doesn't everyone have buttermilk on hand? oh no, just me? ha ha). and who doesn't already have paprika, salt, sugar, and garlic on hand? and it feeds my family of four for at least two days, so it makes for a very affordable dinner option.

it's quick and easy. this is perfect for a no-fuss midweek meal or if you're having friends over for dinner. it just takes a teeny bit of forethought, because you need to let the chicken legs soak in the buttermilk brine for at least 24 hours. but other than that, it's so quick and roasts in only 30 minutes.

it's delicious. it's flavorful and tender and juicy. both my 13 month old and almost four year old asked for more, which is a very rare occurrence around here.

charlie loved it

we made this last week while my little brother was visiting. the day before he arrived, dinah helped me mix up the brine and toss the legs in a ziplock bag before we let it sit in the fridge for 24+ hours.

dinah mixing the brine

swishing the chicken legs

my brother and i took a long hike the day i made it, so by the time i made it home to cook supper, i was pretty tired and was thankful i didn't have a big meal ahead of me. i chose two easy sides (rice and green beans) to serve with it, so that i could spend as little time in the kitchen as possible.

view of our hike in the sandia mountains

i pulled the legs from the buttermilk brine, arranged them in a baking dish, sprinkled paprika and salt over them, and drizzled with olive oil. as the rice and green beans cooked, the chicken roasted quietly in the oven and i was able to barely pay attention to supper and instead enjoy a glass of wine and conversation while everything cooked. 

raw chicken, sprinkled in paprika and drizzled in olive oil

i served it with green beans and wild rice this time, but have served it with mashed potatoes and brussel sprouts or just a salad and bread too. this chicken would taste great with literally any side. or no sides. and it makes great leftovers. i got the recipe is from smitten kitchen, and i don't think i changed much on this one. 

buttermilk roasted chicken

2 cups buttermilk 

5 cloves garlic, mashed and diced

1 TBS kosher table salt

1 TBS sugar

1 1/2 tsp smoked paprika

ground pepper 

3 pounds of chicken parts (i used legs)

Drizzle of olive oil 

whisk buttermilk with garlic, salt, sugar, paprika, and ground black pepper in a bowl. place the chicken legs in a gallon size freezer bag and pour buttermilk brine over them. swish it around all the parts and seal. refrigerate for 24-48 hours.

when ready to roast, preheat oven to 425 degrees. line a baking dish with foil or parchment paper (optional, but makes for easy clean-up). remove chicken from buttermilk brine and arrange in your dish. drizzle lightly with olive oil, then sprinkle paprika and sea salt to taste. roast 30-40 minutes or until the chicken is browned and lightly scorched in some spots. serve immediately.