Buttermilk Roasted Chicken Thighs
Our buttermilk marinade yields tender, flavorful chicken with crispy skin. This recipe is great for foolproof weeknight meals.
Prep
Prepare the Marinade
Blend the ingredients in the blender, until smooth. Transfer the marinade to a large resealable plastic bag.
- Parsley Leaves½ cup
- Lemon(zested)1
- Garlic Clove(peeled)4
- Buttermilk1 cup
- Black Pepper(ground)2 tsps.
- Old Bay Seasoning3 tsps.
- Kosher Salt1 tsp.
- Extra Virgin Olive Oil2 Tbsps.
Marinade the Chicken
Add the chicken to the bag and gently toss the chicken in the marinade until well coated. Transfer the chicken to the fridge and allow to marinate for about 35 minutes.
- Chicken Thighs(bone in, skin on)4
Cooking Steps
1. Preheat the Oven and Prepare the Roasting Pan
Set the oven to 400°F/ 205°C and adjust the rack to the middle. While the oven preheats, line a baking sheet with foil and place the roasting rack on top.
2. Prepare to Roast the Chicken
Remove the chicken from the marinade and place it skin side up on the prepared baking sheet. Lightly season each thigh with salt, pepper and Old Bay.
- Kosher Saltas needed
- Old Bayas needed
- Black Pepper(freshly cracked)as needed
3. Roast the Chicken Thighs
Place the chicken in the oven and roast 45 minutes or until the chicken skin is deep golden brown and it reaches an internal temperature of 165°F/ 73°C.
4. Remove the Chicken
Transfer to a heat proof surface.
5. Serve as Desired
Serve hot with braised greens, mashed potatoes or your favorite sides such as Pan Roasted Summer Squash. Garnish with sliced scallions and serve hot. If you have some leftover buttermilk make out Lemon Buttermilk Panna Cotta for dessert.
- Scallions(thinly sliced)as needed
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