Buttermilk Roast Chicken

This recipe is now my new favorite for chicken. The chicken comes out so tender and the flavor is great. You need to plan ahead when making this chicken because it needs to marinate overnight. Let me tell you it is well worth the wait though.

Source: Nigella Express

Ingredients:
12 chicken drumsticks ( I used 6)
2 c buttermilk
1/4 c plus 2 tbsp vegetable oil
2 garlic cloves, grated
1 tbsp crushed peppercorns ( I used coarse ground black pepper)
1 tbsp salt
1 tsp ground cumin
1 tbsp maple syrup (I omitted because I forgot to purchase it)

Directions:
1. Place the chicken in a large freezer bag, and add the buttermilk and 1/4 c of the oil.
2. Add the garlic to the bag with the salt and pepper.
3. Sprinkle the cumin and the maple syrup and then squish everything together in the freezer bag to incorporate.
4. Marinate the chicken in the fridge overnight.
5. Preheat the oven to 450 degrees. Take the chicken out of the bag, shaking off the excess marinade. Arrange them on a roasting pan lined with foil.
6. Drizzle with the remaining oil, and roast in the oven until brown and cooked through.