Buttermilk Roast Chicken Thighs

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• 6 bone-in, skin-on chicken thighsabout 6 oz each
• 1 cup buttermilk
• 4 garlic clove, smashed
• 2 tsp kosher salt
• 2 tsp neutral oil
• 1 lemon, halved
• Thyme sprigs and black pepperto taste

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Brine overnightWhisk 1 cup buttermilk with 2 tsp kosher salt and 4 smashed garlic clove. Add 6 chicken thighs, seal in a bag and refrigerate 12 to 24 hours at 40°F or below.
2. 02Step 2 — Dry the skinScrape off the excess buttermilk and pat the skin completely dry. Let the thighs sit at room temperature 20 minutes — dry, tempered skin is what crisps.
3. 03Step 3 — Sear skin-side downHeat the oven to 450°F. Heat 2 tsp oil in an oven-safe skillet over medium-high heat (about 400°F) and lay the thighs in skin-side down. Cook undisturbed 6 minutes until deeply golden.
4. 04Step 4 — RoastAdd 1 lemon halves cut-side down and a few thyme sprigs, then transfer the skillet to the 450°F oven, still skin-side down, for 20 to 25 minutes, until the thickest part reads 175°F.
5. 05Step 5 — Rest and serveRest 5 minutes skin-side up so the skin stays crisp, then squeeze the roasted lemon over the top and spoon the pan juices around, not over, the skin.