My Favorite Buttermilk Marinated Chicken

This buttermilk marinated chicken is the secret to juicy, flavor-packed thighs with golden, crackly skin. It’s an easy overnight marinade that does all the heavy lifting—I make a batch of this chicken literally every week and I need you in on this with me!

Here are the ingredients you’ll need to make this perfect butermilk marinated chicken:

• Bone-in, skin-on chicken thighs – The star of the show! Juicy, flavorful, and the perfect canvas for the creamy, herby marinade.

• Buttermilk – Our tenderizing secret weapon. The lactic acid breaks down the meat just enough to make it extra juicy while adding a subtle tang.

• Olive oil – Helps carry all the flavors deep into the chicken and gives the skin a helping hand toward golden crispiness.

• Garlic, lightly crushed – Brings mellow, roasted warmth to the marinade. No need to overdo it—this is about depth, not drama.

• Crushed black peppercorns – Bold and slightly spicy.

• Maldon or flaky sea salt – Adds essential seasoning and balance.

• Fresh rosemary, chopped – Earthy and aromatic, rosemary gives the marinade that woodsy, Easter-in-the-countryside vibe.

• Honey – Just a touch for balance. Honey also helps the chicken caramelize in all the right places.

• All–purpose chicken seasoning – Think of this as your signature—whatever blend you love – I always reach for Salt Lick Chicken Seasoning.

If you’re feeling just a little bit extra (and I know you are—it’s Easter!), go ahead and debone those chicken thighs. It’s a quick job that pays off big: tender chicken that lies flat in the pan for even roasting, crispy skin in every bite, and no awkward maneuvering around bones at the dinner table.

Once they’re prepped, the rest is easy as can be. Slip those thighs into a buttermilk bath spiked with garlic, rosemary, pepper, salt, olive oil, and a glug of honey. A bowl works well for the overnight rest, but I prefer a sealing plastic bag, laid flat on a quarter sheet pan in the fridge.  Marinate the chicken for at least 2 hours though overnight really is best!

When it’s time to roast, line a sheet pan with foil (easy cleanup, always) and top it with a wire rack so the chicken gets heat from all sides—crispy skin is the goal here. If you’ve got a convection setting on your oven, now’s the time to use it. That circulating heat works magic on the skin, giving you a deep, golden brown without flipping or fussing.

Pull the chicken from its marinade, let the excess drip off and give each piece a gentle pat dry with paper towel before seasoning with all-purpose chicken seasoning. Be generous here!

The beauty of this recipe is in the balance—between the buttermilk marinade and the built-in moisture from the chicken skin, it’s nearly impossible to overcook. You’ll end up with juicy, flavorful chicken every single time.

However you’re gathering—Easter or just a regular ol’ Sunday—this chicken’s got you covered. It’s simple, golden, juicy perfection every time.  Whatever you do, serve with Dauphinoise Potatoes. That feels like a non-negotiable.

Let me know how it turns out for you in the comments below! xo

My Favorite Buttermilk Marinated Chicken

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• Author: Joy the Baker
• Prep Time: 30 minutes + overnight marinade
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes + overnight
• Yield: Serves 6
• Category: dinner, brunch, meal prep, Easter

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Description

This buttermilk marinated chicken is the secret to juicy, flavor-packed thighs with golden, crackly skin. The easy overnight marinade that does all the heavy lifting making this the chicken I meal prep every weekend AND roast up to serve for a casual Easter brunch.

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Ingredients

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• 4 pounds bone-in, skin-on chicken thighs
• 2 cups buttermilk
• 2 tablespoons olive oil
• 2 cloves garlic, lightly crushed
• 1 tablespoon crushed black peppercorns
• 1 tablespoon Maldon or other flaky sea salt
• 2 tablespoons fresh rosemary leaves, roughly chopped
• 1 tablespoon honey
• All-purpose chicken seasoning

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Instructions

1. Debone the Chicken Thighs (Optional but Worth It!)  If you want that perfect balance of crispy skin and easy slicing, deboning the thighs is the move. Here’s how:
2. Place each chicken thigh skin-side down on a cutting board.
3. Locate the bone running through the center and use a sharp knife to slice along both sides, exposing it.
4. Gently work the knife underneath to loosen the bone, then lift it out and discard.
5. Give the thighs a quick press to flatten them slightly—this will help them cook evenly.
6. Marinate the Chicken:  Place the chicken thighs in a large freezer bag. Add the buttermilk, olive oil, garlic, crushed peppercorns, salt, rosemary, and honey. Seal the bag securely and give it a little massage to coat every piece. Let it marinate in the fridge overnight (or up to two days if you’re planning ahead).
7. Roast to Crispy Perfection:  Preheat the oven to 400°F for a regular oven of 375°F for a convection oven. Remove the chicken from the marinade, letting the excess drip off and sweeping the marinade off with your hands. Line a sheet pan with foil and place a wire rack on top. Arrange the chicken thighs skin-side up on the rack and pat dry with a paper towel. Sprinkle both sides of each piece of chicken with a good amount of seasoning.
8. Roast for 35 to 40 minutes, until the skin is a deep, golden brown and crisp, and the juices run clear when pierced with a knife. If you have an instant-read thermometer, it should register 175°F in the thickest part.
9. Rest and Serve:  Let the chicken rest for 10 minutes before serving. If any golden, crackly bits or pan juices are left behind, drizzle them over the chicken—because we’re here for every last drop of flavor.
10. Serve hot, alongside those dreamy Dauphinoise potatoes and a crisp, bright celery salad. Easter dinner just got legendary.

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