Buttermilk Bay Chicken

• 6 chicken thighs, deboned
• 2 cups buttermilk
• 1/4 cup vegetable oil, plus extra for drizzling
• 2 garlic cloves, peeled and lightly crushed
• 1 tablespoon crushed peppercorn
• 1 tablespoon sea salt
• 2 teaspoons Old Bay Seasoning
• 1 tablespoon maple syrup

1. Place the chicken pieces into a large plastic freezer bag and add the buttermilk and vegetable oil.
2. Add the lightly crushed garlic cloves to the bag along with the crushed peppercorns and salt.
3. Sprinkle in the bay seasoning and add the maple syrup, then gently squeeze the bag to mix the marinade ingredients together and coat the chicken.
4. Seal the bag and leave the chicken to marinate in the fridge, ideally overnight, or out of the fridge for at least 30 minutes and up to two hours.
5. Preheat the oven to 425 degrees.
6. Take the chicken pieces out of the bag, shaking off the excess marinade, and arrange them in a roasting tin lined with foil
7. Drizzle over a little oil, then transfer to the oven and roast for about 30 minutes, or until golden-brown and completely cooked through.

chicken, buttermilk, vegetable oil, garlic, peppercorn, salt, bay seasoning, maple syrup

Taken from www.food.com/recipe/buttermilk-bay-chicken-414297 (may not work)