Sheet-Pan Buttermilk Chicken Thighs with Plums, Shallots and Honey
This recipe for sheet-pan buttermilk chicken thighs has the same elegant effect as roasting a whole bird, with a little less effort.
Ingredients
- 3 pounds (about 6 medium) bone-in, skin-on chicken thighs
- 1 cup buttermilk
- Kosher salt and freshly ground black pepper
- 1½ pounds (3 or 4 large) plums, sliced
- 3 large shallots, peeled and sliced
- 1 to 2 teaspoons honey
- Chopped fresh tarragon, for garnish
- Red pepper flakes, for serving (optional)
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