Buttermilk Roast Chicken

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.