Nigella Lawson’s Buttermilk Chicken Legs
Another really simple, quick recipe for a great mid-week meal. The chicken is marinated overnight and baked in the oven, resulting in tender, fall off the bone chicken legs.
Buttermilk marinated chicken legsThe preparation for this chicken was done the night before as I was clearing up after our meal, so this evening all I had to do was drain and roast them. So simple, and very quick.Nigella Lawson’s Buttermilk Chicken Legs(Nigella Express 2007, courtesy of FoodNetwork.com)• 12 chicken drumsticks (approximately 3 pounds total weight)• 2 cups buttermilk• 1/4 cup plus 2 tablespoons vegetable oil• 2 cloves garlic, bruised and skins removed• 1 tablespoon crushed peppercorns• 1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt• 1 teaspoon ground cumin• 1 tablespoon maple syrupPlace the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil.Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours.Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil.Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.Simple roast chicken legs marinated in buttermilk
Sounds great! Can’t wait to try it.
I hope you enjoy it! 🙂 Thanks for reading and commenting.
Now I have a taste for chicken legs. These sound and look delicious! Not to mention I haven’t had a good chicken leg in ages!
Thank you! They are so simple. 🙂
I love how the meat’s just falling off the bone. I don’t see that a lot with roasting recipes. Or maybe I’ve been doing it wrong.:)
Thank you. I think it was the marinade. It was marinating in the fridge for 24 hours, which seemed to do the trick. 🙂
Ooh very nice! I love using buttermilk in almost everything.
Thank you! Buttermilk definitely is a great ingredient! It tenderises chicken wonderfully.
We made these last night and really liked them. We’ll mention it on the blog soon. I think I may grill them next time, but I loved them roasted. The only change we made was adding a little mace instead of cumin. My wife has a thing about cumin.:)
I am so glad you liked them! I am planning on throwing these onto the BBQ over the summer too, as I reckon they would work really well. Thanks for letting me know how you liked them.
Pingback: Buttermilk Chicken Legs | Rufus' Food and Spirits Guide
Came over to check out your site as Rufus mentions it on his. Will definitely try these chicken legs as I have a freezer full of chicken as we rear our own. Am always on the lookout for new ideas! Looking forward to reading more of your recipes.
Thanks for reading and commenting! We are about to move so my poor blog will be suffering a bit as we are moving across country and have to yet find somewhere to live… nothing like living dangerously! 🙂 I really appreciate your visit and will come over to visit you too.