You’re gonna love this buttermilk braised chicken recipe! It combines the creaminess of buttermilk with the earthy taste of zaatar. If you’re looking for juicy, tender chicken, this dish is the answer.

Solves dry, tough chicken by delivering moist braise, easy weeknight timing, and consistent seasoning with simple steps for dependable results.

I know we all want a chicken dinner that’s easy and tasty. Sometimes, I struggle with chicken coming out dry or boring. But with this easy method, marinating in buttermilk keeps the meat juicy and bursting with flavor. Plus, the zaatar mix adds a nice twist!

This recipe takes about 3 hours total, but don’t worry! Most of that time is hands-off as the chicken marinates. You can prep it ahead of time and pop it in the oven when you’re ready. This makes it perfect for busy nights or even special occasions.

If you’re a fan of chicken recipes, you might also want to check out my BBQ spatchcock chicken for a different take that’s just as flavorful!

Why You Will Love This Recipe

Juicy Texture : The buttermilk tenderizes the chicken, keeping it juicy throughout cooking. You won’t have to worry about biting into dry meat here.
Flavorful Twist : The za’atar spice blend brings a unique herbaceous and tangy flavor, giving your chicken a deliciously different taste from the usual.
Convenient Cooking : This recipe is straightforward, allowing you to enjoy a comforting meal without the fuss of frying chicken, which is often messy.
Fresh Storage : Leftovers stay tasty for up to three days in the fridge, making it easy to enjoy this dish more than once without compromising flavor.

Flavorful Buttermilk Braised Chicken

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Author: Charlene
Prep Time: 120 minutes
Cool Time: 0 minutes
Cook Time: 60 minutes
Total Time: 180 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Braising
Cuisine: Mediterranean
Diet: Gluten Free

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Description

This Buttermilk and Zaatar Braised Chicken recipe combines the tanginess of buttermilk with the warm spices of za’atar, ensuring a moist and flavorful dish. Perfect for your next family dinner!

Instructions

Marinate the Chicken: Start by marinating your chicken in buttermilk and za’atar for a couple of hours. You will notice the buttermilk thickening slightly as the chicken soaks it up, creating a rich coating. This step really helps keep the meat juicy. Just be careful not to leave it too long, or it could end up overly tangy.
Preheat Your Oven: Get your oven nice and hot by preheating it to a high temperature. You want to feel that heat as soon as you open the door. A good temperature is essential for achieving that beautiful golden brown color on the chicken skin later on. Remember, too low and it will not crisp up!
Arrange the Chicken: After marinating, lay the chicken in your baking dish. Make sure it is snug but with enough space for hot air to circulate. You will want each piece to be coated evenly with the marinade. Just do not crowd the dish too much, or you will risk steaming instead of roasting.
Start Braising: Pop your dish in the oven and let the chicken braise. As it cooks, you will start to smell the warm spices merging with the buttermilk. This usually takes about an hour. Keep an eye on it to prevent overcooking—nobody likes a dry bite!
Brown the Chicken: Towards the end, increase the oven temperature to crisp up the skin. This step is crucial for that appealing finish. You will want the skin to look perfectly brown and inviting. Just be cautious not to leave it too long at this stage, or it could burn.
Let It Rest: Once it is beautifully browned, take the chicken out and give it a moment to rest. You will want to see juices pooling around it, signaling it is ready for serving. Resting prevents dry meat, so do not skip this part!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
If the chicken skin is not getting crispy, try raising the oven temperature to 425 degrees F during the last 10 minutes of cooking.
When marinating, a full 24 hours will deepen the flavor and tenderness, so plan ahead for the best results.
If your buttermilk seems insufficient, opt for a slightly deeper dish to ensure all the chicken is properly coated.
For a less salty outcome, consider cutting back on added salt during the seasoning step next time.
When using different cuts of chicken, adjusting cooking time based on thickness will help maintain juiciness and prevent dryness.
Reheat gently in the oven at 350 degrees F for 20 minutes or until heated through.
Serve with a side of roasted vegetables for a balanced meal.
Pair with a fresh cucumber and tomato salad.
Accompany with rice or couscous to soak up the sauce.
For an aromatic touch, add garlic cloves during marination.
Use lemon zest in the buttermilk for a citrusy flavor.
Incorporate different herbs like sage or tarragon for variation.
Use fresh herbs for best flavor.
If za’atar is not available, substitute with dried thyme, oregano, sesame seeds, and sumac.

Nutrition

Serving Size: 1 chicken quarter
Calories: Not specified
Sugar: Not specified
Sodium: Not specified
Fat: Not specified
Saturated Fat: Not specified
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: Not specified
Fiber: Not specified
Protein: Not specified
Cholesterol: Not specified

Recipe Tips

If the chicken skin isn’t getting crispy, try raising the oven temperature to 425°F during the last 10 minutes of cooking.
When marinating, a full 24 hours will deepen the flavor and tenderness, so plan ahead for the best results.
If your buttermilk seems insufficient, opt for a slightly deeper dish to ensure all the chicken is properly coated.
For a less salty outcome, consider cutting back on added salt during the seasoning step next time.
When using different cuts of chicken, adjusting cooking time based on thickness will help maintain juiciness and prevent dryness.

Serving Suggestions

Pair this buttermilk and zaatar braised chicken with roasted vegetables for a satisfying meal. Serve alongside a fresh cucumber and tomato salad to complement the dish.

This chicken can also enhance rice or couscous, soaking up the flavors from the sauce. Consider using leftovers in a hearty chicken salad or wraps for later meals.

Serve with a drizzle of yogurt sauce for added creaminess. A sprinkle of fresh herbs can also provide a finishing touch to the dish.

Recipe variations

You can use buttermilk marinated pork or beef for a different protein option, creating a similar flavorful braising experience.
Add 4 to 6 garlic cloves to the marinade for an aromatic touch that complements the chicken beautifully.
Either use lemon zest for a citrusy kick or substitute with lime zest for a different tang in the marinade.
If you want to serve more people, increase the chicken to 6 quarters and use 3 cups of buttermilk for even flavor.

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How to Store?

To keep your buttermilk and zaatar braised chicken fresh, follow these storage tips:

Refrigeration: Store chicken in an airtight container in the refrigerator for up to 3 days. Keep it sealed to maintain moisture.

Freezing: Wrap chicken tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Gently warm chicken in the oven or on the stovetop. Aim for an internal temperature of 165°F for safety.

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