Garlic Buttermilk Roast Chicken
1 gallon buttermilk
1 tablespoon extra virgin olive oil
5 minced garlic cloves
1/6 handful minced fresh parsley
1/2 teaspoon salt, normal
1/2 teaspoon black pepper, freshly ground
6 drumsticks de chicken
fresh parsley, chopped as a garnish
In a small bowl, whisk together buttermilk, olive oil, minced garlic, minced fresh parsley, salt, and black pepper. Place the chicken drumsticks in a one-gallon freezer bag, pour the buttermilk marinade over the meat, and spread evenly.
Squeeze out as much air as possible from the freezer bag before closing it. Refrigerate the marinated chicken for 24 hours in a freezer bag.
Preheat the oven to 400 degrees F after the chicken has been marinated for 24 hours. Make use of a I used a 2.5 quart oval casserole dish as a medium size casserole dish ( 13 inches x 9 inches x 4 inches deep). Place the chicken in the casserole dish and pour the marinade all over it and surrounding it. Roast for 30-45 minutes (depending on your oven) until the chicken juices run clear and the drumsticks are browned and charred in places. If more color is desired, broil for another 5-10 minutes. Serve right away with the sauce from the pan.