Moist, steamy hot and delicious!
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.