We are staying in Palm Springs for a few weeks, in a rental house – so we have a full kitchen, which is nice. Perusing Pinterest, I came across a chicken recipe that looked delicious and easy. Perfect, as we have noticed that chicken is very inexpensive in California.
Less than $4 for nine drumsticks.
This recipe does require some pre-planning – it needs to marinate overnight or for at least 8 hours.
2 cups buttermilk
5 cloves garlic, peeled and smashed
1 tbsp. table salt
2 tsp paprika
2 1/2 to 3 pounds chicken parts
coarse sea salt to finish
Whisk buttermilk with garlic, table salt, paprika and pepper in a bowl. Place chicken parts into a ziplock freezer bag, and pour buttermilk brine over them. Swish around so all parts are covered. Refrigerate for at least 8 hours and up to 48 hours.
When ready to roast, preheat oven to 400 degrees. Line a baking sheet with foil and spray with Pam – not necessary, but it makes clean-up a breeze.
Remove chicken from the brine, and brush off cream and garlic. Arrange on the baking sheet. Drizzle lightly with olive oil, and then sprinkle with paprika, pepper and sea salt.
Roast for approximately 35 minutes for legs (45 minutes for breasts) until brown and scorched in spots. Juices should be clear when chicken is pierced with a fork.
Food Critic rating: 8 / 10