Buttermilk-Marinated Chicken Thighs with Yukon Gold Wedges, Sautéed Zucchini and Leeks, Cauliflower Parmesan, and Braised Summer Greens
Crispy, golden, buttermilk-tenderized chicken thighs with a spread of simple, satisfying sides: crispy potato wedges, silky zucchini and leeks, Parmesan-kissed roasted cauliflower, and a pot of lemony braised greens. It's a real feast, and with one oven temperature and a simple game plan, it all lands on the table hot.
Yield: 4-6 servings · Active: 1 hr · Total: 1 hr 15 min (plus 4-24 hours to marinate) · Summer into autumn · Best eaten: Sunday supper or family dinner
Complete Menu
Buttermilk-Marinated Chicken Thighs
Golden Yukon Gold Wedges
Sautéed Zucchini with Leeks
Cauliflower Parmesan
Braised Summer Greens
Your Game Plan
Everything roasts at 425°F. Use two racks and rotate the pans halfway through.
4-24 hours ahead: Marinate the chicken.
About 1 hr 15 min out: Heat the oven to 425°F, pull the chicken from the fridge, and parboil the potato wedges.
About 55 min out: Wedges go into the oven.
About 45 min out: Cauliflower goes into the oven. Start the leeks for the zucchini and the onions for the greens on the stovetop.
About 30 min out: Sear the chicken and slide it into the oven. Add the herbs and garlic to the wedges and cauliflower as you toss them.
About 15 min out: Add the Parmigiano to the cauliflower. Add the greens to the braise.
Last 10 min: Sauté the zucchini, finish the greens, butter the chicken, let it rest, and plate.
Recipe 1 — Buttermilk-Marinated Chicken Thighs
Yield: 4-6 servings · Active: 15 min · Total: 45 min (plus 4-24 hours to marinate)
A classic Southern buttermilk marinade with an ancestral twist: grass-fed cultured buttermilk, fresh herbs, and garlic, then a hot sear and a quick roast for tender meat and crackly, golden skin.
Ingredients
6-8 pasture-raised bone-in, skin-on chicken thighs (about 3 lb total)
1 tbsp ghee, pasture-raised lard, or extra virgin olive oil (for searing)
Buttermilk marinade
2 cups cultured buttermilk (or raw yogurt thinned with raw milk to a pourable consistency)
4 garlic cloves, finely minced
2 tbsp Dijon mustard
2 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh oregano, chopped
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tbsp honey
1½ tsp Baja Gold sea salt
1 tsp freshly cracked black pepper
Optional: 1 tsp Pimentón de la Vera (smoked paprika)
Optional: pinch of cayenne
To finish
2 tbsp grass-fed butter
Fresh lemon wedges
Fresh thyme and rosemary sprigs
Flaky sea salt
Method
Make the marinade. Whisk together the buttermilk, garlic, Dijon, herbs, lemon zest and juice, honey, salt, pepper, and optional paprika and cayenne.
Marinate. Add the chicken and turn to coat. Cover and refrigerate 4-24 hours. The longer it sits, the more tender the chicken gets, thanks to buttermilk's gentle lactic acid.
Take the chill off. Pull the chicken from the fridge 30-45 minutes before cooking, and heat the oven to 425°F.
Let the extra drip off. Lift the thighs from the marinade and let the excess drip away. A thin coating is what gives you that gorgeous golden crust.
Sear the skin. Heat the fat in a large cast iron skillet over medium heat. Lay the thighs skin-side down and sear 5-6 minutes, until deeply golden. Keep the heat at medium, since the buttermilk and honey brown quickly.
Roast. Flip the thighs skin-side up and slide the skillet into the oven. Roast 18-22 minutes, until the thickest part reads at least 165°F. Thighs are even more tender at 175°F.
Butter. Dot each thigh with a little butter for the last 3-4 minutes.
Rest 5-8 minutes, then finish with fresh herb sprigs, flaky salt, and lemon wedges.
Recipe 2 — Golden Yukon Gold Wedges
Yield: 6-8 servings · Active: 10 min · Total: 45 min
Bistro-style potato wedges, deeply golden and crispy outside and creamy inside, with garlic and fresh herbs.
Ingredients
3 lb Yukon Gold potatoes, cut into ¾-inch wedges
4 tbsp extra virgin olive oil
6 garlic cloves, smashed
3 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
1 tbsp fresh oregano (optional)
1½ tsp Baja Gold sea salt
½ tsp freshly cracked black pepper
Optional: pinch of red pepper flakes
Optional: 2 tbsp grated Parmigiano-Reggiano DOP
2 tbsp fresh flat-leaf parsley, chopped
Flaky sea salt
Method
Preheat the oven to 425°F and line a large sheet pan with parchment.
Parboil (optional, but worth it). Boil the wedges in salted water 5-6 minutes, until just tender at the edges. Drain well and let them steam-dry 5 minutes. This is the secret to the crispiest outsides and creamiest insides.
Toss. Toss the wedges with the olive oil, salt, pepper, and optional red pepper flakes.
Roast. Spread them cut-side down in a single layer and roast 20 minutes.
Add the aromatics. Flip the wedges and scatter the garlic, rosemary, thyme, and optional oregano over them. Adding them now keeps them fragrant instead of burnt. Roast another 10-15 minutes until deeply golden and crispy.
Optional cheese finish. Sprinkle the Parmigiano over the wedges for the last 3-4 minutes.
Finish with parsley and flaky salt.
Recipe 3 — Sautéed Zucchini with Leeks
Yield: 6-8 servings · Active: 15 min · Total: 20 min
A simple French country side: silky, slow-cooked leeks with tender zucchini, fresh thyme, and a squeeze of lemon.
Ingredients
3 medium zucchini, cut into ½-inch half-moons
3 large leeks (white and light green parts), thinly sliced and washed well
3 tbsp grass-fed butter, divided
2 tbsp extra virgin olive oil, divided
4 garlic cloves, thinly sliced
2 tbsp fresh thyme leaves
1 tsp Baja Gold sea salt
½ tsp freshly cracked black pepper
Zest of ½ lemon
1 tbsp fresh lemon juice
3 tbsp fresh flat-leaf parsley, chopped
Flaky sea salt
Method
Cook the leeks. Melt 2 tbsp butter with 1 tbsp olive oil in a large skillet over medium heat. Add the leeks with a pinch of salt and cook 12-15 minutes, stirring now and then, until silky and translucent but not browned.
Add the garlic and cook 30-45 seconds until fragrant.
Add the zucchini. Turn the heat to medium-high. Add the zucchini, the remaining butter and olive oil, the rest of the salt, pepper, and thyme.
Sauté 5-7 minutes, tossing now and then, until the zucchini is tender-crisp and lightly golden at the edges.
Finish. Off the heat, toss in the lemon zest and juice and parsley. Serve with a pinch of flaky salt.
Recipe 4 — Cauliflower Parmesan
Yield: 6-8 servings · Active: 10 min · Total: 35 min
Roasted cauliflower with crispy, golden Parmigiano edges, garlic, and a knob of butter. Simple, and so satisfying.
Ingredients
1 large head cauliflower (about 2½ lb), cut into medium florets
3 tbsp extra virgin olive oil
3 tbsp grass-fed butter (for finishing)
4 garlic cloves, thinly sliced
2 tbsp fresh thyme leaves
1 tsp Baja Gold sea salt
½ tsp freshly cracked black pepper
Pinch of red pepper flakes (optional)
¾ cup grated Parmigiano-Reggiano DOP
Zest of ½ lemon
2 tbsp fresh flat-leaf parsley, chopped
Flaky sea salt
Method
Preheat the oven to 425°F and line a sheet pan with parchment.
Toss the cauliflower with the olive oil, salt, pepper, and optional red pepper flakes.
Roast in a single layer for 15 minutes.
Add the aromatics. Toss the cauliflower, scatter the garlic and thyme over it, and roast another 10-15 minutes, until deeply golden at the edges and tender.
Add the cheese. Scatter half the Parmigiano over the cauliflower for the last 5 minutes, so it melts into crispy golden edges.
Finish. Tip the hot cauliflower into a warm bowl, add the butter (it melts from the heat) and lemon zest, and toss gently. Scatter with the remaining Parmigiano, parsley, and flaky salt.
Recipe 5 — Braised Summer Greens
Yield: 6-8 servings · Active: 15 min · Total: 30 min
Swiss chard, kale, and spinach braised with garlic, lemon, olive oil, and a splash of bone broth until silky and tender. One of the most delicious ways to eat your greens.
Ingredients
1 large bunch Swiss chard (about 8 oz), stems chopped and leaves torn separately
1 large bunch lacinato (dinosaur) kale (about 8 oz), tough stems removed, leaves torn
6-8 cups fresh spinach (about 10 oz)
3 tbsp extra virgin olive oil
2 tbsp grass-fed butter
1 medium yellow onion, thinly sliced
6 garlic cloves, thinly sliced
1 cup chicken bone broth
2 tbsp raw apple cider vinegar
Pinch of red pepper flakes
1 tsp Baja Gold sea salt
½ tsp freshly cracked black pepper
Zest of 1 lemon
2 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, chopped
Optional: 2 tbsp grated Parmigiano-Reggiano DOP
Flaky sea salt
Method
Soften the onion. Heat the olive oil and butter in a large heavy skillet or Dutch oven over medium heat. Add the onion with a pinch of salt and cook 8-10 minutes until very soft.
Add the stems and garlic. Add the chard stems and garlic and cook 3-4 minutes until the stems soften.
Add the heartier greens. Add the kale and chard leaves and toss to coat.
Braise. Add the broth, vinegar, red pepper flakes, salt, and pepper. Cover and simmer 8-10 minutes until the greens are silky and tender.
Add the spinach. Uncover and add the spinach in batches, letting each handful wilt before adding the next, about 3-4 minutes total.
Finish with the lemon zest and juice and parsley. Taste and adjust the seasoning, then serve with flaky salt and the optional Parmigiano.
Make it seasonal:
Summer: Swiss chard, spinach, and Malabar spinach, finished with fresh basil.
Autumn and winter: Lacinato kale, Swiss chard, and mustard greens, finished with fresh thyme.
Spring: Tender spinach, young Swiss chard, and pea shoots, finished with fresh mint.
Plating the Feast
Serve it family-style. Set the golden chicken thighs on a warm platter in the center of the table, and ring it with the potato wedges, cauliflower Parmesan, zucchini and leeks, and braised greens in their own bowls. Set out lemon wedges, extra Parmigiano, flaky salt, fresh herbs, and a small pitcher of your best olive oil for drizzling, and let everyone dig in.
Sourcing (essential picks)
For the chicken
Pasture-raised bone-in, skin-on chicken thighs — from a local farm raising birds on pasture, or White Oak Pastures
Cultured buttermilk — raw cultured buttermilk from a local dairy is the gold standard; Kalona SuperNatural (organic, grass-fed, low-temp vat-pasteurized, non-homogenized, with live cultures) is the best widely available option
Dijon mustard — Edmond Fallot, stone-ground in Burgundy by a family mill since 1840, with no sugar
Honey — local and unfiltered (it's roasted here, so any good local honey works)
Smoked paprika (optional) — Pimentón de la Vera DOP, such as La Chinata
For the dairy
Grass-fed butter — cultured butter from 100% grass-fed cows, or raw butter from a local dairy
Parmigiano-Reggiano DOP — aged 24+ months, made from raw milk by law
For the vegetables
Yukon Gold potatoes — organic, firm, with no green spots
Zucchini — organic, small to medium, peak summer
Leeks — organic, with thick white stems and fresh green tops
Cauliflower — organic, with a tight, compact head
Swiss chard, lacinato kale, and spinach — organic, from a farmers' market
Yellow onion and garlic — organic, hardneck garlic
Fresh herbs (thyme, rosemary, oregano, parsley) — organic
Lemons — organic (you're using the zest)
For the pantry
Chicken bone broth — homemade from pasture-raised bones, or Bonafide Provisions (organic, sold frozen)
Raw apple cider vinegar — with the mother (Bragg)
Ghee or pasture-raised lard (for searing) — Ancient Organics ghee, or lard rendered from pastured leaf fat
Single-estate extra virgin olive oil — harvest-dated within the past year, in dark glass
Black peppercorns, red pepper flakes, cayenne — organic, non-irradiated, ground fresh
Baja Gold sea salt for cooking; fleur de sel de Guérande or Maldon for finishing
Storage
Cooked chicken thighs: Refrigerated up to 4 days. Delicious shredded over salads or tucked into lettuce wraps
Yukon Gold wedges: Refrigerated up to 4 days. Reheat at 400°F for 5-6 minutes to recrisp
Sautéed zucchini and leeks: Refrigerated up to 3 days. Best fresh
Cauliflower Parmesan: Refrigerated up to 4 days. Reheat at 400°F for 5 minutes
Braised greens: Refrigerated up to 4 days. They're even better the next day
Buttermilk marinade (unused, before it touches raw chicken): Refrigerated up to 3 days
Leftover transformations: Shred cold chicken over grain-free bowls with the braised greens; toss leftover potato wedges with fresh herbs and pastured eggs for a hearty breakfast hash; fold chopped cauliflower Parmesan and zucchini into a frittata; blend leftover braised greens with a little more bone broth for a quick, silky green soup.
Nourishment Notes
Pasture-raised chicken thighs — B12, choline, zinc, iron, complete protein, and collagen from the bone-in, skin-on cut.
Cultured buttermilk — live probiotic cultures (in the marinade), calcium, and gentle lactic acid that tenderizes the chicken. A traditional marinade across Southern American and Eastern European kitchens.
Yukon Gold potatoes — potassium, vitamin C, B6. Cooled and reheated potatoes form resistant starch, which feeds your gut bacteria.
Zucchini — potassium, vitamin C, fiber, gentle hydration.
Leeks — quercetin, prebiotic fibers, gentle allium support. A foundational vegetable of French cooking.
Cauliflower — glucosinolates, choline, vitamin C, vitamin K, fiber.
Swiss chard — folate, magnesium, vitamin K, and betalains in its colorful stems.
Lacinato kale — glucosinolates (the precursors to sulforaphane and DIM), vitamin K (one of the highest food sources), folate, magnesium.
Fresh spinach — folate, iron, magnesium, vitamin K.
Parmigiano-Reggiano DOP — concentrated calcium (about 1,180 mg per 100 g), K2, and complete protein.
Chicken bone broth — gelatin, glycine, proline, trace minerals.
Grass-fed butter — fat-soluble vitamins A, D, E, and K2, plus butyrate and CLA.
Dijon mustard — glucosinolates (sinigrin converts to isothiocyanates supporting Phase 2 liver detoxification).
Raw apple cider vinegar — acetic acid for blood-sugar balance.
Fresh garlic and onion — allicin, quercetin, prebiotic fibers, and organosulfur compounds.
Fresh herbs (thyme, rosemary, oregano, parsley) — aromatic oils, polyphenols, vitamin K, chlorophyll.
Fresh lemon — d-limonene, hesperidin, vitamin C.
Pimentón de la Vera (optional) — capsanthin and other carotenoids, plus its signature oak-smoked depth.
Extra virgin olive oil — oleic acid, hydroxytyrosol, oleuropein, oleocanthal.
Baja Gold sea salt — over 90 trace minerals.
— Anna aka Food Marshall