Buttermilk Roast Chicken

Oh MY is this ever good! The recipe is another one from Nigella Lawson's new cookbook and such a keeper to enjoy over and over.

Buttermilk Roast Chicken

3lbs (12) drumsticks (I used a variety pack which included drumsticks, wings and thighs)
2 cups buttermilk (I used fat free)
1/4 cup + 2 Tablespoons vegetable oil

2 cloves garlic, bruised and skins removed
1 Tablespoon crushed peppercorns
1 Tablespoon kosher salt OR 1 1/2 teaspoons table salt
1 teaspoon ground cumin

1 Tablespoon maple syrup

Place the chicken pieces in a large freezer bag, and add the buttermilk and 1/4 cup of oil.

Add the garlic cloves to the bag with the crushed peppercorns and salt.

Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.

Leave the buttermilk-marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 1 hour. (I left in fridge for an hour.)

Preheat the oven to 425 degrees. Take the chicken pieces out of the bag, shaking off the excess marinade, and then arrange them in a roasting pan lined with foil.

Drizzle over the 2 remaining tablespoons of oil (I sprayed with a bit of Pam cooking spray), and then roast in the oven for about 30 minutes or until brown, even scorched in parts, and juicily cooked through.

Serves 6.