Place 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.
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.