Oven Braised Buttermilk Chicken – a buttermilk marinade does amazing things for this braised chicken. 6 ingredients – chicken, za’atar, garlic, salt, thyme and buttermilk are all it takes to make this tender, juicy buttermilk chicken.
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Buttermilk Chicken
What do you think of when you hear the words buttermilk and chicken together? If you are like most people, your mind probably goes to buttermilk fried chicken. You know, the kind grandma used to make.
And with good reason, buttermilk fried chicken is amazing. Well, guess what? Oven Braised Buttermilk Chicken is just as amazing. I’m going to go so far as to say it’s even more amazing because it’s crazy easy and your stove doesn’t get all covered in grease.
Don’t take my word for it, this buttermilk chicken is so easy, you have to try it!
Oven Braised Buttermilk Chicken
Why yes, barely anything in the above photo is in focus. I was overcome with how amazing this looked and smelled. I was probably already half putting my camera away when I took the photo.
I originally found this recipe on Food52. They called for Frenching the legs and marinating it for 10 – 24 hours. Frenching was definitely not going to happen and as it turned out neither was the marinating. Mine marinated for two and half hours and it was still one of the best chicken dishes I’ve ever made. If you have longer go for it, but if you don’t, don’t let that stop you from making this.
Where to Find Za’atar
This recipe is so crazy easy. You take 4 chicken leg quarters, salt and pepper them on both sides and sprinkle with za’atar. Finding za’atar is the only hard thing about this recipe. I got mine at Amazon and last weekend I saw it at Cost Plus World Market, so it’s getting easier to find.
Place some minced garlic in the bottom of a casserole dish and place the chicken on top. You’ll use less buttermilk if the chicken just fits in the casserole dish. Mine was an oval 9 x 13, this rectangular version should also work.
Then you pour the buttermilk over the chicken, until it is about 3/4 covered. I, of course, just poured the buttermilk on and didn’t measure it. I’m going to say four cups, but to play it safe, just start with a fresh bottle of buttermilk and pour until you come up about 3/4 of the way on the chicken.
Refrigerate the chicken for 2-24 hours, the longer the better. About a half hour before you are ready to bake the chicken, remove it from the refrigerator.
Then bake, first at 375 then 450. That’s it! That’s all that comes between you and this delicious chicken. The buttermilk gets all cheesy like, be sure and scoop out all the goodness!
Looking for recipes to use up that za’atar that you just bought?
This Za’atar Chicken Tenders with Vegetables is another easy chicken recipe with za’atar.
Take carrots to a whole new level with Za’atar Roasted Carrots with Labne! So good, I ate this plateful for lunch!
Buttermilk Braised Chicken
Ingredients
- 4 chicken leg quarters
- 1 tablespoon za'atar
- 1 1/2 tablespoons garlic minced
- 4 cups buttermilk may need more or less
- 6 fresh thyme sprigs
- salt to taste
Instructions
- Season the chicken on both sides with salt and then sprinkle evenly with za'atar.
- Spread the garlic out on the bottom of a snug fitting casserole. Place the chicken on top of the garlic.
- Pour buttermilk over the chicken until they are about 3/4 covered and top with thyme sprigs.
- Refrigerate the chicken for 2-24 hours. The longer the better.
- 30 minutes before you want to bake the chicken, take it out of the refrigerator to come to room temperature. Preheat the oven to 375.
- Place the chicken in the oven and bake for 20 minutes. Turn the heat up to 450 and bake for 15-20 minutes more or until the chicken is cooked through and nicely caramelized.
- Serve, scooping up the cooked buttermilk sauce to spoon over the chicken.
fantastic, easy recipe! LOVE the streamlined approach of marinating in the casserole dish. Thanks for a great dish.
Yes, it’s so easy and so ridiculously delicious!
There seems to be many recipes for Za’atar some with oregano some with out some with thyme. Do you have a recipe that you use or do you just buy pre-made ?
I just buy premade.
This turned out great for me. Quick and easy meal that my husband loved. Thanks for sharing!
So glad you liked it!
Buttermilk is so underrated! I love finding new uses for it in cooking. Thanks for sharing this recipe!
It sounds delicious, Pam! As soon as I saw the word za’atar, I knew I had to visit. My family loves that spice! I’m going to have to try it!
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and your weekend!
Miz Helen
oh, that crispy charred top looks amazing! i’m a fan of za’atar spice and am positive that this was delicious!
Um…. delishproportionally good?
Wow, Pam. I like everything about this chicken. Except Frenching. I’m not doing that!
I’ve had my fair share of “oh, dang” moments when I didn’t read through the recipe to find some hidden instruction. I’m curious about what word you’ll invent when you make this again after marinating the entire time!
Thanks for coming by and linking. Have a great week!
This sounds and looks amazing! 🙂
It is!
Well, you’ve sold me on this recipe! I think your photos are great and I’m loving that backround …
Ha ha, I HATE when that happens. Especially when you already read the recipe, got everything, and somehow just missed the little part about having to do things 24 hours in advance like that.
G’day and thanks for sharing at our #SayGdayParty The looks delish and love za’atar
Please make sure to revisit and Say G’day to the hosts and people at the party if you haven’t already!
Cheers! Joanne @ what’s On the List
I have never tried the marinating I. Buttermilk but always think I will get to a recipe that calls for it. Obviously I need to take your suggestion and try this, you speak so highly of it!
It’s a lovely display, that chicken in the baking dish. Makes ya hungry!
I remember one of those pass around tests in high school ( a really long time ago) and the last question said something like: do not answer any of the above questions. It was supposed to teach us to read all tests through before answering any questions. It’s a lesson I never learned. Most of the time anyway. And I guess you’re with me. 🙂 If I think of it, I try to warn people in advance when I post recipes, but don’t always remember. Guess that’s why official food sites always give the time.
The dish looks marvelous, long marination aside.
It’s always the best feeling when an easy recipe turns out great. Yes, please do invent a word for that!