Buttermilk and Herb Roast Chicken
A must-have recipe for juicy, tender chicken that’s easy enough for a weeknight meal and fancy enough for guests.
  • 8 bone-in, skin-on chicken thighs
  • 3 cups buttermilk
  • 1packed cup basil leaves
  • 1packed cup cilantro
  • 1/2cup chives
  • 2 shallots
  • 2 limesjuice and zest of both limes
  • 4 garlic cloves
  • 4tsp kosher salt
  • 2tsp black pepper
  • 2TB olive oilfor drizzling
  1. Put all marinade ingredients in a blender or food processor until you get a smooth liquid, about 30 seconds.
  2. Reserve a cup of the marinade to drizzle on chicken for later.
  3. Put the 8 chicken thighs into a large Ziploc with the rest of the marinade and put in fridge for at least 6 hours, but ideally overnight.
  4. Preheat oven to 500 degrees. Remove chicken from marinade, and dry off each thigh with paper towel. Discard the used marinade. Lay the thighs on a rimmed baking sheet and drizzle with olive oil. Roast until cooked through, about 35 minutes. Serve with the reserved marinade spooned over each thigh.

You Might Also Like: