How to Make Buttermilk Brined Chicken Thighs with Bev Weidner | Mom Wins

Lemon. Rosemary. Chicken. Buttermilk. Need we say more? Follow Bev: https://www.instagram.com/bevcooks/ Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/31URRDF There’s rarely a dull moment in Bev Weidner's kitchen. She show us the go-to recipes, tips and hacks that keep her family happy and healthy. This isn’t insta-perfect parenthood – Mom Wins pulls back the curtain on all the challenges, laughter and delicious messes of real life. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Buttermilk Brined Chicken Thighs  RECIPE COURTESY OF BEV WEIDNER Level: Easy Total: 5 hr 20 min (includes brining time) Active: 40 min Yield: 4 servings Ingredients 2 pounds boneless, skinless chicken thighs (about 5 thighs) 2 cups buttermilk 2 sprigs fresh rosemary plus 2 tablespoons chopped fresh rosemary leaves, plus additional chopped rosemary for garnish Kosher salt and freshly ground black pepper 2 pounds baby Yukon, baby purple or fingerling potatoes, quartered 6 tablespoons olive oil 2 heads broccoli, cut into florets Zest and juice of 1 lemon Directions Add the chicken, buttermilk, 2 sprigs of rosemary, 1 teaspoon salt and 1/2 teaspoon pepper to a large resealable plastic bag. Let marinate, refrigerated, for 4 hours or up to overnight. Preheat the oven to 425 degrees F. Add the potatoes, 2 tablespoons chopped rosemary, 2 teaspoons salt, 1 teaspoon pepper and 2 tablespoons olive oil to a large bowl. Toss together until everything is coated. Pour onto a rimmed baking sheet and spread in an even layer. Reserve the bowl. Bake for 40 minutes. Add the broccoli to the same bowl. Add 2 tablespoons olive oil, 1/2 teaspoon salt and a little lemon zest. The Add broccoli to the baking sheet with the potatoes and toss to combine. Return to the oven and cook until tender, about  20 minutes. Meanwhile, heat a large cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Remove the chicken thighs from the marinade one by one, shaking the remaining buttermilk off lightly, and add to the skillet. Cook until the thighs are slightly charred, 6 to 7 minutes. Flip and cook on the other side until fully cooked, another 6 to 7 minutes. Serve the chicken with a side of potatoes and broccoli. Garnish with fresh rosemary and lemon juice. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #MomWins #FoodNetwork #ButtermilkBrinedChickenThighs  How to Make Buttermilk Brined Chicken Thighs with Bev Weidner | Mom Wins | Food Network https://youtu.be/MBMyZE9KfBU