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We love roasting a whole chicken and basking in its golden-brown glow…but sometimes an entire bird is too much. No worries, though, because you can get the same luxurious dinnertime effect with a little less effort, and we’ll prove it with these sheet-pan buttermilk chicken thighs with plums, shallots and honey.
The key to impeccably seasoned, juicy meat is in the marinade. The buttermilk tenderizes the chicken and allows the salt to permeate throughout—but keep in mind that it requires a little planning ahead. (A minimum of eight hours is ideal, but even one or two would help.) The plums and shallots are interchangeable with other fruits and alliums, and we think apples, grapes, leeks and thinly sliced red onion would all be lovely.
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