Buttermilk Roast Chicken

makes 4-6 servings

Note: This recipe requires 2 to (preferably) 24 hours of brining time

2 cups buttermilk

5 garlic cloves, peeled and smashed

1 tablespoon kosher salt

1 tablespoon granulated raw sugar

1 1/2 teaspoons smoked paprika, plus extra for sprinkling

generous amounts of freshly ground black pepper

2 pounds (about 10) organic chicken legs

extra-virgin olive oil

coarse sea salt

fresh parsley, coarsely chopped (for garnish)

1. Prepare the brine by whisking together the buttermilk, garlic cloves, salt, sugar, paprika, and freshly ground black pepper.

2. Pour the marinade into a gallon-size plastic zippered bag. Add in the chicken legs and swish around the brine to evenly coat the meat. Remove any excess air from the bag and zipper it tightly closed. Place the bag on a plate and let marinate in the fridge for at least 2 hours and up to 48 hours.

3. On day two (or three), preheat the oven to 425 degrees.

4. Line a baking dish with aluminum foil. (I cooked my legs in two batches, so I used an 8" square baking dish.) Place the chicken legs in the baking dish. Drizzle with olive oil and sprinkle with paprika and coarse sea salt.

5. Roast for 35-40 minutes, or until the interior temperature reaches 165 degrees and the juices run clear. Remove from the oven and serve immediately. Garnish with fresh chopped parsley if desired.