Spiced Buttermilk Roast Chicken

• Gluten free

• Meat

  • 1 3-pound whole chicken, whole

• Produce

  • 5 Garlic cloves

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/8 tsp Nutmeg, ground or freshly grated
  • 1 tbsp Salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 cups Buttermilk

Found on food52.com

Description

Ingredients

• One 3-pound whole chicken, cut into 8 pieces OR 2 1/2 to 3 pounds bone-in, skin-on chicken parts
• 2 cups buttermilk
• 5 to 6 garlic cloves, lightly crushed with the back of a knife
• 1 tablespoon salt, plus more to taste
• 1 tablespoon honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground or freshly grated nutmeg
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• Olive oil (not extra-virgin) for drizzling

Directions

• Place the whole chicken or chicken parts in a gallon zip-top freezer bag. Pour the buttermilk over the chicken, then add garlic, salt, honey, cinnamon, cloves, nutmeg, and pepper. Seal the bag, pressing out as much air as possible, then use your hands to squish the chicken around until the marinade ingredients are thoroughly mixed and everything is evenly coated. Place the bag in a bowl or other large rimmed container (just in case there are leaks), and refrigerate for at least 2 hours, and up to 2 days—the longer this sits, the better it’ll be.
• Remove the chicken from the marinade and rinse off any lingering buttermilk. Pat the pieces as dry as you can with paper towels. If you have time, lay the chicken pieces out on a baking sheet and refrigerate it, uncovered, for a few hours—this will help dry out the skin and make it crisp in the oven.
• Preheat the oven to 425° F and position a rack in the middle of the oven. Line a rimmed baking sheet or roasting pan with aluminum foil, and lightly grease the foil. Lay the chicken pieces out in the foil-lined pan skin side up, leaving a little space between each piece.
• Drizzle the chicken with olive oil and use your hands to rub it over till the chicken is evenly coated. Season the chicken with salt and pepper. Roast skin-side up for 30 to 40 minutes (depending on the size of the chicken or parts), or until the juices run clear and the skin is browned.
• Remove the pan from the oven and let the chicken rest for 5 to 10 minutes before serving.