Buttermilk Roast Chicken *Video Recipe*
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Chicken drumsticks – 10-12, skin-on
  • Buttermilk – 2 cups
  • Olive oil – 2 tbsp
  • Garlic powder – 2 tsp
  • Italian seasoning – 2 tsp
  • Salt – 1 tsp
  • Black pepper – 1 tsp or to taste
  • Fresh parsley to garnish
Instructions
  1. Wash and pat dry the chicken drumsticks. Add half a teaspoon each of salt and black pepper and massage them well into the chicken.
  2. Take a large bowl and add all the other ingredients except parsley. Whisk them really well.
  3. Add all the drumsticks to the buttermilk mixture making sure they all fully remain inside the liquid. Cover with a clingfilm and let it marinate in the refrigerator for at least 8 hours to upto 24 hours.
  4. When you are ready to roast, preheat your oven to 200 C / 400 F and set the wire rack at top most level. Take the marinated chicken out of the refrigerator at least 1 hour before roasting.
  5. Take a greased baking dish and arrange the chicken drumsticks. Mine was little overcrowded but try to keep them separate. Pour ¼ cup of marinating liquid on top of chicken to prevent them from drying.
  6. Roast/grill the drumsticks in the preheated oven under broil setting for 30 minutes. Then take them out, flip the drumsticks over, pour another ¼ cup of marinating liquid if it's too dry and roast for 30 minutes more or until the internal temperature of thickest part of the drumsticks reaches at least 165 F in an instant-read thermometer.
  7. Garnish the buttermilk roast chicken with freshly chopped parsley and serve with some ranch dressing and chilled beer. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2017/05/buttermilk-roast-chicken/