Buttermilk Pan Roasted Chicken

 For some reason "chicken on the bone" has always intimidated me to cook.  It just seems complicated. I never know exactly how long to cook it for, what temperature so it doesn't dry out, etc. 

However, the flavors are undeniably juicer and more flavorful then the go to "cutlet" so I decided to give it a whirl. 

This chicken came out better then I had even expected. It was perfectly cooked. The skin was crispy, the meat was moist and flavorful and even the leftovers tasted great the next day. 

Recipe below.

Note, this should marinate for about 24 hours so get it prepared the night before you want to serve it.

Ingredients

2 1/2 - 3 lbs whole chicken, cut up

5 garlic cloves, minced

2 cups whole milk

2 tablespoons lemon juice

1 tablespoon kosher salt

1 tablespoon pepper

Pinch of red pepper flakes (you can omit this if you do not like spice)

Corse sea salt, for finishing

1 tablespoon sugar

1 tablespoon paprika

olive oil

1 teaspoon hot sauce of your choice (I used Franks)

2 tablespoons parsley, chopped

Whisk together milk, lemon juice, garlic, salt, pepper, sugar, red pepper flakes, hot sauce, paprika. 

Place chicken parts in a gallon size ziplock and pour mixture over it.

Let sit in fridge 24 hours, moving it around every so often so all pieces get coated.

When ready to cook -

Preheat oven to 425. Using a flat aluminum pan, line bottom with cooking spray or olive oil.

Place chicken parts on pan, letting the excess liquid drip off before placing down. (If too much liquid gets on pan, it will burn). Drizzle olive oil on top of chicken and sprinkle on 1 tablespoon of the chopped parsley and a pinch of paprika.

            

Roast about 45 minutes. This will depend on your oven and how big your pieces of chicken are. I would cut into the biggest piece after about 35 minutes to get a sense of timing. The drumsticks are obviously going to take less time then the breast and thighs. 

Once chicken is cooked thorough and skin is crispy, take out and garnish with the rest of the chopped parsley and a pinch of corse sea salt.

        

       

       Enjoy!