I love Margot Thompson’s cooking. She has studied with the famous French chef Patricia Wells, works for Little Big Farm Foods in Portsmouth, New Hampshire, and has always produced amazing cuisine like her pulled pork recipe (page 79). When I asked her what her “go to” recipe was, she offered me this one. I made some at home and I quickly understood why.
6 bone-in, skin-on chicken thighs
2 cups buttermilk
2 tablespoons honey
2 tablespoons extra-virgin olive oil, plus extra for cooking
2 tablespoons fresh thyme leaves
1 tablespoon kosher salt
Place the chicken thighs in a large sealable heavy-duty plastic food storage bag. Add the buttermilk, honey, olive oil, thyme, and salt. Seal the bag, turn it to mix the marinade ingredients and coat the chicken, place in a pan, and marinate in the refrigerator at least overnight or ideally for 2 days, turning the bag occasionally.
Before cooking, remove the bag from the refrigerator and leave the chicken to come to room temperature. Preheat the oven to 425°F.
Remove the chicken from the marinade, discarding the marinade. Line a rimmed baking tray with aluminum foil and place the chicken pieces on it skin side up. Drizzle a little olive oil over each piece. Roast until the chicken is nicely browned and reaches an internal temperature of 170°F to 175°F on an instant-read thermometer inserted into the thickest part not touching bone, about 35 minutes. Serve immediately.