Baked Savory Chicken Thighs Recipe

Moist, steamy hot and delicious!


3/4 cup buttermilk
1/4 cup plain Greek yogurt
3/4 teaspoons kosher salt
2 teaspoons seasoned salt
2 teaspoons turbinado sugar
2 teaspoons sweet yellow onion, minced
1 large clove of garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon savory
Zest from 1 small lemon
2 Tablespoons olive oil
5 boneless skinless chicken thighs
1 Tablespoon olive oil, (for cooking)


Mix the buttermilk, yogurt, salt, seasoned salt, turbinado sugar, garlic, onion, pepper, lemon zest, red pepper flakes and savory together into a deep dish that can hold the chicken as well. Stir in the olive oil and mix until well incorporated.

Place the chicken thighs into the marinade, swoosh around to coat the thighs, then seal with plastic wrap or a lid.

Place into the refrigerator for 6-8 hours. Remove from the refrigerator 20 minutes prior to cooking.

Preheat your oven to 375F.

Heat the tablespoon of olive oil in dutch oven over medium high heat. Once hot, add the chicken thighs to the pan and cook for 4-5 minutes or until golden brown, flip each piece of chicken and place into the preheated oven for 25 minutes or until cook through.

Remove from the oven and let the chicken rest for 5 minutes. Place onto a serving plate, drizzle with the sauce from the pan.