Step 1

Debone the Chicken Thighs (Optional but Worth It!)  If you want that perfect balance of crispy skin and easy slicing, deboning the thighs is the move. Here’s how:

Step 2

Place each chicken thigh skin-side down on a cutting board.

Step 3

Locate the bone running through the center and use a sharp knife to slice along both sides, exposing it.

Step 4

Gently work the knife underneath to loosen the bone, then lift it out and discard.

Step 5

Give the thighs a quick press to flatten them slightly—this will help them cook evenly.

Step 6

Marinate the Chicken:  Place the chicken thighs in a large freezer bag. Add the buttermilk, olive oil, garlic, crushed peppercorns, salt, rosemary, and honey. Seal the bag securely and give it a little massage to coat every piece. Let it marinate in the fridge overnight (or up to two days if you’re planning ahead).

Step 7

Roast to Crispy Perfection:  Preheat the oven to 400°F for a regular oven of 375°F for a convection oven. Remove the chicken from the marinade, letting the excess drip off and sweeping the marinade off with your hands. Line a sheet pan with foil and place a wire rack on top. Arrange the chicken thighs skin-side up on the rack and pat dry with a paper towel. Sprinkle both sides of each piece of chicken with a good amount of seasoning.

Step 8

Roast for 35 to 40 minutes, until the skin is a deep, golden brown and crisp, and the juices run clear when pierced with a knife. If you have an instant-read thermometer, it should register 175°F in the thickest part.

Step 9

Rest and Serve:  Let the chicken rest for 10 minutes before serving. If any golden, crackly bits or pan juices are left behind, drizzle them over the chicken—because we’re here for every last drop of flavor.

Step 10

Serve hot, alongside those dreamy Dauphinoise potatoes and a crisp, bright celery salad. Easter dinner just got legendary.