This chicken was really good! Even the kids loved it! It’s pretty simple too.
3 lbs of bone-in chicken (I used 10 chicken leg quarters and tripled the recipe.)
2 cups buttermilk
2 cloves garlic, bruised and skins removed
1 tablespoon crushed peppercorns
1 tablespoon of sea salt or 1 1/2 teaspoons table salt
1 teaspoon ground cumin
1 tablespoon maple syrup or honey
1/2 stick of butter
Place the chicken in a large freezer bag, and add the buttermilk.
Add the bruised 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 2 hours.
Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil. Lightly sprinkle the chicken with salt, pepper and cumin.
Drizzle butter over chicken and then roast in the oven for about 40-50 minutes, or until brown, even scorched in parts, and juicily cooked through.
So there ya go. Now go get some chicken and get cookin!