Roasted Buttermilk Chicken

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Step 1

Place the chicken drumsticks in a large freezer bag, and add the buttermilk and ¼ cup of oil.

Step 2

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

Step 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.

Step 4

Leave the buttermilk-marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 1 hour.

Step 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 pan lined with aluminum foil.

Step 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