Lemony Celery-Salted Buttermilk Chicken Thighs

Prep: 15 mins

Cook: 30 mins

Difficulty: Easy

Servings: 6 Servings

ost of our favorite meals center around a protein, and I love the ease of adding a vegetable and calling it done. Bone-in, skin-on chicken thighs are my love language! They are endlessly versatile and always delicious, even if you just throw some into a 425ºF oven on a sheet pan with a sprinkle of Lawry’s seasoned salt. This is the flavor of my childhood and I always have that cheery little orange and white plastic jar in my spice cabinet.

Ingredients

1 large lemon
2 cups low-fat buttermilk
2 teaspoons celery salt
1 teaspoon granulated sugar
1 teaspoon garlic powder, or 2 cloves minced garlic
1/2 teaspoon freshly ground black pepper
3 pounds bone-in, skin-on chicken thighs
Kosher salt
2 tablespoons olive oil

Instructions

Finely grate the zest of the lemon and place in a large measuring cup. Set the rest of the lemon aside. Add 2 cups buttermilk, 2 teaspoons celery salt, 1 teaspoon granulated sugar, 1 teaspoon garlic powder or 2 minced garlic cloves, and 1/2 teaspoon black pepper to the lemon zest, and whisk to combine.
Place 3 pounds chicken thighs in a large zip-top bag. Pour in the buttermilk mixture. Seal the bag and shake to submerge the chicken. Place the bag in a clean bowl and refrigerate for 2 to 4 hours.
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Remove the chicken thighs from the bag, letting as much excess buttermilk drip off as possible, and place skin-side up on a rimmed baking sheet. Pat the skin lightly with paper towels to dry. Slice half the zested lemon into thin rounds. Tuck the lemon slices among the chicken pieces. Sprinkle the chicken skin lightly with kosher salt. Drizzle everything with 2 tablespoons olive oil.
Roast until the chicken is cooked through and deeply golden-brown, 30 to 35 minutes. Squeeze the remaining lemon half over the chicken and serve.