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Simple Buttermilk Brined Roast Chicken Legs Recipe

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  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 4 hours 60 minutes (including brining time)
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Simple Buttermilk Brined Roast Chicken Legs recipe features tender, juicy chicken legs enhanced by a flavorful buttermilk brine infused with aromatic spices. The brining process tenderizes the meat and adds moisture, while roasting at a high temperature ensures crispy, golden skin. Perfect for an easy and delicious weeknight meal, this dish combines classic flavors like garlic, paprika, and fresh herbs for a satisfying, comforting roast chicken.

Ingredients

Scale

For the Brine

  • 2 cups Buttermilk
  • 2 tablespoons Kosher Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Black Pepper

For the Chicken

  • 4-6 pieces Chicken Legs (fresh or thawed)
  • 2 tablespoons Olive Oil
  • 1 handful Fresh Herbs (optional, such as thyme or rosemary)
  • Additional salt and black pepper, to taste

Instructions

  1. Prepare the brine: In a large mixing bowl, whisk together buttermilk, kosher salt, garlic powder, onion powder, paprika, and black pepper until the salt is fully dissolved.
  2. Brine the chicken: Place the chicken legs in a resealable bag or deep dish. Pour the prepared buttermilk brine over the chicken, ensuring that all pieces are evenly coated. Seal the bag or cover the dish tightly.
  3. Refrigerate: Refrigerate the chicken in the brine for at least 4 hours, preferably overnight, to tenderize and infuse flavor.
  4. Preheat oven: Set the oven to 425°F (220°C) to ensure a hot roasting environment for crispy skin.
  5. Prepare chicken for roasting: Remove the chicken legs from the brine, allowing any excess liquid to drip off, then arrange them on a parchment-lined baking sheet.
  6. Add oil and season: Drizzle the olive oil evenly over the chicken and rub to coat each piece. Optionally, sprinkle additional salt and black pepper for enhanced flavor.
  7. Add fresh herbs: Scatter fresh herbs like thyme or rosemary over the chicken pieces if desired for extra aroma and taste.
  8. Roast the chicken: Roast in the preheated oven for 35 to 45 minutes, turning the chicken halfway through the cooking time to ensure even browning and crispiness.
  9. Check doneness and rest: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove from oven and let the chicken rest for 5 to 10 minutes before serving to allow juices to redistribute.
  10. Serve: Serve the roast chicken legs warm, garnished with fresh herbs if desired, for a flavorful and tender meal.

Notes

  • For best flavor and texture, brine the chicken overnight rather than just 4 hours.
  • If fresh herbs are not available, dried herbs can be substituted, but use less as they are more concentrated.
  • Ensure chicken skin is patted dry before roasting if you want extra crispiness.
  • This recipe works well with chicken thighs if preferred.
  • Check for doneness carefully to avoid overcooking which can dry out the meat.

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Find it online: https://quickcookingguide.com/simple-buttermilk-brined-roast-chicken-legs-recipe/