Buttermilk Roasted Chicken

I'm a little bit scared tonight. Do you ever get scared?

I love news. I've been a newshound since I was a teenager. I consider it a responsibility to be somewhat well-informed.

But sometimes things just add up and up until boom. They scare me.

Disease. War. Theft. Violence. Plain old meanness.

Lack of communication.

That is why I like food-blogging. Food blogs are places where everybody comes together and talks about what is good in their lives.

I guess some might perceive it as superficial or even dishonest, that we all run around pretending to have perfect lives. Maybe there is some of that.

But to me cheery blogging doesn't mean the bad stuff isn't happening.

It means that while all of it is happening, you also got to eat a cupcake. A crackling oatmeal cookie. Some buttermilk roasted chicken.

Blogging reminds me that most of the people in the world are good and kind. That spring time is beautiful. That just about everyone loves their mom, and the smell of cookies.

All of us are blessed with good things of one kind or another. And it does me good to take a breath once in a while and remember them.

Do you ever get scared of this big crazy world? What comforts you when you feel that way? Is it buttermilk chicken?

Buttermilk Roasted Chicken (slightly adapted from Smitten Kitchen)

This recipe is really, really easy and frighteningly good. It does start a day in advance, but once you make up the marinade it's just a matter of refrigerator to oven to plate to stomach. No muss, no fuss.

2 cups buttermilk
10 garlic cloves, peeled and smashed
1 tablespoon table salt
1 1/2 teaspoons paprika, plus extra for sprinkling (plain is fine, smoked is better)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (I used breasts, but legs and others with bone are fine)
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary, but I highly, highly recommend it as it will save you a great deal of clean up time later). Remove chicken from buttermilk brine and arrange in dish (keep garlic cloves where possible). Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately. We ate it with baked sweet potatoes and salad. You eat it as you best like!