Buttermilk Roast Chicken

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smitten kitchen


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2 cups buttermilk

5 garlic cloves, peeled and smashed

1 tablespoon table salt

1 tablespoon granulated sugar

1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)

Lots of freshly ground black pepper

2 1/2 to 3 pounds chicken parts (we used all legs)

Drizzle of olive oil

Flaked or coarse sea salt, to finish

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