Buttermilk roast chicken

Recipe

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 (smoked would be delicious, I used regular, cause I was out of smoked)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used legs and thighs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish
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Whisk buttermilk
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with garlic,
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table salt,
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sugar,
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paprika
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and lots of freshly ground black pepper in a bowl.
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Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them,
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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) Remove chicken from buttermilk brine and arrange in dish.
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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),
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until brown
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and a bit scorched in spots. Serve immediately.
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