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Oven Roasted Buttermilk Chicken


  • 2 cups buttermilk (recipe on how to make buttermilk using milk and white vinegar below)
  • 5 garlic cloves , peeled and smashed
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons paprika , plus extra for sprinkling (I used smoked)
  • Lots of freshly ground black pepper
  • 2 1/2 to 3 pounds chicken parts (I used 3 thighs and 6 legs)
  • Drizzle of olive oil
  • Flaked or coarse sea salt , to finish
  • 3 teaspoons goose/duck fat (optional)
  • Chopped coriander (optional, parsley or thyme works well too)
  • Fresh lemon slices to garnish


  • In the measuring up of the buttermilk, whisk it with the garlic, salt, sugar, paprika and lots of freshly ground black pepper. Place all the chicken parts in a gallon-sized freezer bag (or lidded container) and pour the buttermilk brine over them. Swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours (as mentioned earlier, we tried an extra 24 hours without incident).
  • When ready to roast, preheat oven to 425°F (fan on for convection). Heat up a cast iron skillet on medium high heat. Add in the goose/duck fat if using, drizzle over some olive oil. Remove chicken from buttermilk brine, shake off excess and arrange skin side up on the skillet. Turn off heat. (If using a baking dish, just arrange the chicken in it skin side up.) Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
  • Roast for 20 minutes if using cast iron skillet or 25-30 minutes if using baking dish, until brown and done. Garnish with herbs of choice if using, serve immediately with pan drippings over some potatoes or greens.