In a Ziploc bag large enough to hold all your chicken breasts, add the peeled garlic, maple syrup, salt, cumin, black pepper and olive oil. Close the bag and use the heel of your hand to crush the garlic cloves, being careful not to pierce the bag.
¼ cup olive oil, 2 cloves garlic, ½ tablespoon black pepper, 1 tablespoon sea salt, 1 teaspoon ground cumin, 6 chicken breasts, 1 tablespoon maple syrup
Add in the buttermilk and then the chicken. Seal the bag and mash everything around to make sure that all parts of the chicken are covered with seasoned liquid.
2 cups Buttermilk
Leave the chicken marinating in the refrigerator overnight in the bag in a deep plate, or at the very least out of the fridge for 30 minutes.
When ready to roast, preheat the oven to 375°F or 190°C. Cover with foil and coat with olive oil a baking pan that's large enough for the chicken breasts to sit apart in a single layer. Take the chicken out of the bag and drain it well in a colander.
2 tablespoons olive oil
Arrange the breasts in your prepared baking pan, skin side DOWN to coat with olive oil. Now turn the breasts over, sprinkle with a little more black pepper and some cayenne, along with onion powder and garlic powder.
½ tablespoon black pepper, 1 pinch Cayenne pepper, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¾ teaspoon kosher salt
Roast for 30 minutes. Remove from the oven and drizzle a little more olive oil on the breasts and roast for an additional 5-10 minutes, or until golden and cooked through.
Remove the chicken to a serving plate, but serve the pan juice alongside your chicken. It is fabulous on mashed potatoes or rice!