Our buttermilk marinade yields tender, flavorful chicken with crispy skin. This recipe is great for foolproof weeknight meals.
Blend the ingredients in the blender, until smooth. Transfer the marinade to a large resealable plastic bag.
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.
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.
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.
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.
Transfer to a heat proof surface.
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.
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