Buttermilk Roast Chicken

The recipe for Buttermilk Roast Chicken came from Nigella Express. Again, I was amazed at its simplicity and wowed by the goodness of the flavour of the buttermilk and garlic. I never knew that buttermilk and chicken taste wonderful together 🙂

Okay, on to the ingredients. The recipe calls for:

12 chicken drumsticsks (I used four)

2 cups buttermilk ( I used one)

1/4 cup + 2tbsp vegetable oil (I used 1 tbsp olive oil)

2 cloves garlic bruised (I used a lot more of garlic)

1 tbsp crushed peppercorns (I used about 1.5 tbsp pepper)

1 tbsp salt

1 tsp ground cumin

1 tbsp maple syrup (I used honey)

The chicken is to be marinated overnight with all the ingredients in a feezer bag. I, however, marinated all of this in a steel vessel. Then it should be plonked in an oven at 425 degrees F/220 degrees C minus the liquid for about 30 minutes.  I did try and use the convection function in the Micro and then lost patience and immediately put it on the non-stick.  I did not throw the marinade and allowed the chicken to cook in it so that all the flavours are absorbed. The marinade tastes simply super!This is how it looked when it was done –

Buttermilk Roast Chicken