Before roasting, the chicken is tenderized and poached in flavorful buttermilk. While the meat is in the oven, use the leftover poaching liquid to make a delicious garlic and buttermilk cream sauce.
By Taylor McBride
While winter is definitely my favorite, I do always love those first few brisk days in March when you can drive with the windows down during the day, yet the temperature drops enough during the evenings so you can still enjoy those warm and cozy meals. These roasted chicken thighs are absolutely perfect for that kind of weather. It’s similar to my recipe for Crispy Chicken Thighs with Caramelized Shallots (click here for the recipe), but because of the lemon juice, buttermilk, and lots of garlic, they have two completely different flavor profiles – you won’t be able to get enough of this buttermilk cream sauce, trust me.
Taylor is a self-taught cook currently living in Charlotte, NC. Having grown up around a family of great cooks, Taylor has always had a passion for food, wine, and cocktails. She is a Mexican and Southern food enthusiast and has never met an avocado she hasn’t liked. You can find her on her blog, Perpetually Hungry.