Buttermilk Braised Chicken
Step up your baked chicken game by marinating it in buttermilk and herbs to create the most tender, juicy dinner ever!
Ingredients
- 3 celery stalks
- 1 large white onion quartered
- 1 large carrot peeled and chopped in large chunks
- 4 chicken quarters
- 1½ tbsp za'atar optional; sub out for dried thyme, oregano, sesame seeds, and sumac if available
- salt and pepper
- 2 cup buttermilk
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- OPTIONAL: I started by french trimming my chicken quarters. Cut the leg bone about ½ an inch from the ankle (the soft spot). Take the blake of the knife and run it around the bone, about ½ inch up from where you cut. Using a thumb and forefinger, push the skin and meat up the bone another inch so the bone is naked and exposed.
- In a casserole dish, slightly smaller than you think you may need, add celery, onions, and carrots.
- Season chicken liberally with salt and pepper and place on top of vegetables.
- Pour buttermilk over the chicken so it is at least 75% covered and top with thyme and rosemary.
- Cover and store in the fridge for at least 2 hours. Overnight is best.
- Preheat the oven to 350 degrees. Uncover the chicken and bake for 45 minutes or until the chicken reaches about 155°
- Increase the heat to 450 and cook for an additional 15 minutes or until the skin of the chicken browns. Final temperature should be 165° minimum, but may be higher due to the long cooking time.
- Remove from oven and serve immediately.