in a large container, mix buttermilk, whisking in garlic, salt, sugar, paprika and lots of black pepper. place chicken in container, covering all parts of chicken. refrigerate from 2 - 48 hours.
preheat oven to 425 degrees F. heat a cast iron skillet. add olive oil, drain chicken and arrange skin side up. drizzle with olive oil, sprinkle with paprika and sea salt. roast for 20 minutes in cast iron skillet or until brown and done. garnish with herbs of choice. deglaze pan and make gravy.
Originally Submitted
3/12/2012
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