Buttermilk Bay Chicken

"Although the recipe calls for boneless chicken, I have never made it that way - I always use bone-in chicken thighs, for both the price and the flavor. If you use chicken on the bone, cooking time will be about 45 minutes. Preparation time listed is overnight marinating. Recipe shared on Saveur.com."
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Ready In:
12hrs 30mins




  • Place the chicken pieces into a large plastic freezer bag and add the buttermilk and vegetable oil.
  • Add the lightly crushed garlic cloves to the bag along with the crushed peppercorns and salt.
  • Sprinkle in the bay seasoning and add the maple syrup, then gently squeeze the bag to mix the marinade ingredients together and coat the chicken.
  • Seal the bag and leave the chicken to marinate in the fridge, ideally overnight, or out of the fridge for at least 30 minutes and up to two hours.
  • Preheat the oven to 425 degrees.
  • Take the chicken pieces out of the bag, shaking off the excess marinade, and arrange them in a roasting tin lined with foil
  • Drizzle over a little oil, then transfer to the oven and roast for about 30 minutes, or until golden-brown and completely cooked through.

Questions & Replies

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  1. Didn't have any maple syrup, but I don't know if we missed it. Used boneless, skinless chicken breasts and was surprised at how moist the chicken was. Only got to marinade it a few hours. Next time I'll plan better and put it together the night before. Thanks for sharing this easy and delicious recipe.
  2. Good! Used 6 skinless boneless chicken breasts and marinated overnight. The buttermilk marinade adds flavor and kept even the white meat I used moist and tender after baking. Didn't find this too spicy, in fact, it was pretty mild. Would be a great choice for grilling, too. Served with mashed potatoes, roasted carrots, and a green salad. Thanks for sharing the recipe!
  3. Great flavor! I would cut down on the amount of crushed peppercorns, it was a little too spicy for my taste, but otherwise terrific!


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