“Buttermilk” Roast Chicken

 

Recipe adapted from Smitten Kitchen

Ingredients

• 2 ½ - 3 pounds chicken parts (I used legs and thighs)
  
• 2 teaspoons lemon juice plus enough almond milk to make 2 cups of liquid (or you can use 2 cups of buttermilk here)
  
• 1 tablespoon table salt
  
• 1 tablespoon sugar
  
• ½ teaspoon black pepper
  
• 1 ½ teaspoons paprika, plus more for sprinkling
  
• 5 cloves smashed garlic
  
• Kosher salt
  
• Olive oil
  

Directions

1. Whisk together the lemon juice and almond milk. Let sit for about 10 minutes to curdle.
   
2. Meanwhile, combine table salt, sugar, pepper, paprika, and garlic cloves. Pour in the milk mixture and whisk together. Arrange the chicken in a glass baking dish or a Ziploc freezer bag. Add the chicken and coat thoroughly with marinade. Let marinade for 24 to 48 hours, flipping once.
   
3. Preheat the oven to 425 degrees. Line a 13 x 9 inch baking dish with aluminum foil. Remove the chicken from the marinade and arrange in baking dish. Sprinkle with kosher salt and paprika. Drizzle with olive oil. Roast for 30 to 40 minutes, or until internal temperature reaches 180 degrees.

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