1tablespoonsea saltor 1 1/2 teaspoon fine sea salt
6chicken breastswith skin or chicken pieces of your choice, approximately 3 lbs.
1pinchCayenne peppersprinkle cayenne pepper and extra black pepper
In a Ziploc bag large enough to hold all your chicken breasts, add the peeled garlic, 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.
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.
Leave the chicken marinating in the refrigerator overnight or at the very least out of the fridge for 30 minutes. Put it in a deep plate, just in case the bag leaks. You do not want to be cleaning chicken juice and marinade out of your refrigerator.
When you are ready to roast, preheat the oven to 375°F or 190°C.
Prepare a baking pan large enough for the chicken breasts to sit apart and in a single layer by lining it with foil and coating it with olive oil.
Take the chicken out of the bag and drain it well in a colander.
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.
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.
Serve this lovely pan juice alongside your chicken. It is fabulous on mashed potatoes or rice.
Marinade: We recommend marinating the buttermilk chicken recipe the night before so that all you have to do the day-of is bake it in the oven.