Description
This Buttermilk Chicken recipe offers tender, juicy chicken thighs marinated in a flavorful blend of buttermilk, olive oil, fresh herbs, garlic, and hot sauce. Roasted to golden perfection, the chicken features crispy skin and a rich, savory taste perfect for a comforting meal.
Ingredients
Units
Scale
Chicken and Marinade
- 4 lbs. bone-in, skin-on chicken thighs (or other chicken pieces, such as chicken breasts or drumsticks)
- 2 cups whole buttermilk, well shaken
- 1/4 cup olive oil, plus extra for brushing
- 2 large cloves garlic, peeled and smashed
- 2 sprigs fresh rosemary (or 2 teaspoons dried rosemary)
- 2 sprigs fresh thyme (or 2 teaspoons dried thyme)
- 1 sprig fresh oregano (or 1 teaspoon dried oregano)
- 1 tablespoon minced fresh chives (or 1 teaspoon dried chives)
- 1 tablespoon hot sauce
- Kosher salt and ground black pepper
Optional Garnish
- Additional chopped fresh herbs
Instructions
- Prepare the Marinade: In a large bowl or Ziploc bag, combine the buttermilk, olive oil, garlic, rosemary, thyme, oregano, chives, and hot sauce. Mix well to blend all the flavors.
- Marinate the Chicken: Add the chicken pieces to the marinade and toss to ensure they are fully coated. Cover the bowl or seal the bag and refrigerate the chicken for at least 30 minutes, ideally 4–8 hours or overnight to develop maximum flavor and tenderness.
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with foil and place a wire rack on top. Spray the rack lightly with nonstick cooking spray to prevent sticking.
- Prepare Chicken for Roasting: Remove the chicken from the marinade and let excess marinade drip off. Discard the marinade. Pat the chicken dry thoroughly with paper towels to help the skin crisp up during roasting.
- Season and Arrange Chicken: Place the chicken pieces skin-side up in a single layer on the wire rack. Brush each piece with olive oil and season liberally with kosher salt and freshly ground black pepper on all sides.
- Roast the Chicken: Bake the chicken uncovered in the preheated oven until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the meat (avoiding bone) reaches 165°F (74°C). This will take about 40–45 minutes for thighs or smaller pieces, and 55–60 minutes for larger breasts. If the skin gets too dark before the chicken is cooked through, tent loosely with foil.
- Rest and Serve: Let the roasted chicken rest for at least 5 minutes before serving to allow the juices to redistribute. Garnish with chopped fresh herbs if desired for extra flavor and presentation.
Notes
- Allow plenty of time to soak the chicken in the buttermilk marinade; 4–8 hours or overnight yields best results, though 30 minutes works in a pinch.
- For best roasting results, let the chicken come to room temperature for 30–60 minutes before cooking.
- Patting the chicken dry before applying oil and seasoning helps achieve a crispy skin.
- For an easy side dish, roast vegetables like potatoes, Brussels sprouts, carrots, broccoli, or cauliflower tossed with olive oil and seasonings alongside the chicken at 400°F for 30–35 minutes.
