Brine:
4 cups buttermilk
12 fresh thyme sprigs, roughly chopped
3 bay leaves
2 tablespoons Tabasco
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 (4-pound) chicken, cut into 10 pieces
In a large bowl, whisk together brine ingredients. Add chicken pieces and turn to coat and submerge in brine. Cover and refrigerate at least 4 hours and up to 48 hours.
Heat oven to 425F. Line a baking sheet with parchment or foil.
Remove chicken pieces from brine (discard brine) and arrange in a single layer on prepared baking sheet. Roast until a thermometer inserted in the thickest part of a thigh reads 165F. Let stand for 10 minutes before serving.