I love dishes that have all the prep work a day prior, and then all you’re left to do is pop it in the oven the following evening and voila, dinner is served! This pairs well with a variety of starches and vegetables, so it’s a perfect dish to add to your regular rotation, if you have one of those. I’m very generous with the paprika on this chicken, and I think that’s what really makes it so if you’re a fellow paprika lover be sure to sprinkle it on without hesitation.
Recipe from Smitten Kitchen
5 Garlic Cloves, Minced
1 Tablespoon Table Salt
1 Tablespoon Sugar
1 1/2 Teaspoons Paprika, plus extra for sprinkling
2 1/2 to 3 pounds chicken parts (I used all thighs)
Sea Salt And Pepper
Combine the buttermilk, garlic, table salt, sugar, paprika, and a generous sprinkling of pepper in a bowl. Place the chicken in a gallon freezer bag and pour the buttermilk mixture over them. Refrigerate for a minimum of 2 hours, and a maximum of 48. 24 hours is really your sweet spot. Once ready to cook, preheat oven to 425 degrees and place chicken parts on an aluminum foil lined baking dish or tray. Drizzle with olive oil, then sprinkle with sea salt and paprika. Roast for 30-40 minutes. You want the chicken to be browned and slightly scorched in spots. Serve and enjoy!
My note on buying chicken: I have a real problem with the way chickens raised for human consumption are treated in this country, not to mention that poultry is not protected under the Humane Slaughter Act. Therefore, I try to do what little I can when purchasing it to encourage the industry to adapt more humane practices. At the grocery store, I always reach for the cage free and antibiotic free brand Just BARE, you can even trace where your chicken came from on their website. LocalHarvest.org is also a great website for locating local farms and co-ops near where you live.