Buttermilk Brined Chicken with Black Fire Sea Salt

Directions

1. In a bowl, combine buttermilk, Black Fire Sea Salt, garlic, and smoked paprika and whisk well to combine. Place chicken in a in a gallon-sized resealable bag, then pour buttermilk mixture over top. Seal well, place on a rimmed plate or in a baking dish, and refrigerate at least 12 hours and up to 2 days.
2. One hour before you’re ready to cook, remove chicken from the fridge and let sit at room temperature. Preheat oven to 425° with a rack in middle position.

3. Lift chicken out of bag, scrape off as much brine as possible, and transfer to a baking dish or large skillet; tie legs together with a piece of twine. Roast for 30 minutes. Meanwhile, toss potatoes with oil and season with salt and pepper.

4. After 30 minutes, remove chicken from the oven and scatter potatoes around bird. Reduce oven temperature to 400°, then return baking dish to oven (rotated from original position) and continue to roast, rotating occasionally, until potatoes are tender and chicken is crispy and thickest part of thighs registers 175°, 30 to 50 more minutes.