Buttermilk Roasted Chicken

Fresh Thyme and lemon make this chicken sing but the buttermilk seals in the juices and tenderizes the chicken. This crispy chicken was a delicious ending to a beautiful fall Sunday. I served my chicken with oven roasted asparagus and polenta with fresh corn, thyme and parmesan cheese.

Serves 4

4 bone in, skin on chicken breasts
3 cups buttermilk
zest and juice of 1 large lemon
1 tbsp fresh thyme leaves
1/4 tsp pepper
1/2 tsp salt

Place all ingredients in a large zip lock bag. Seal and gently toss to coat the chicken. Marinate for as much as 24 hours or as little as 2. Preheat oven to 425. Line a rimmed baking sheet with foil. Spray a wire rack on both sides with cooking spray and lay over the top of the baking sheet. Remove the chicken from the marinade and place it on the wire rack. Sprinkle with more salt and pepper. Bake until the chicken's juices run clear and the skin is browned and crispy, about 30-40 minutes.