If you’re craving a dish that feels like a warm hug in every bite, this Oven-Baked Buttermilk Chicken and Potatoes Recipe will quickly become your new go-to. Imagine tender, juicy chicken thighs soaked in a tangy buttermilk marinade, roasting alongside golden, perfectly crispy baby potatoes. Everything cooks in one pan, which means less mess and more time to savor the aroma filling your kitchen. This recipe balances simple ingredients with maximum flavor, delivering that comfort-food magic we all need on busy or cozy nights at home.

Ingredients You’ll Need

In the image, four pieces of raw chicken thighs with light pink skin lie on crumpled parchment paper in the center. Below them is a round wooden bowl filled with small light brown potatoes. To the left of the parchment, there is a glass jar with white liquid, likely milk. Above the chicken, a small white square dish holds fresh green herbs, including rosemary and thyme. To the right, there is a small white bowl containing red and black spices, and next to it is a round wooden container with its lid partially open, showing coarse white salt inside. All items are arranged on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but play essential roles in building layers of flavor and texture. From the tangy richness of buttermilk to aromatic herbs and perfectly roasted potatoes, every element works together to create that crave-worthy combination.

2 lb bone-in, skin-on chicken thighs or drumsticks: The skin crisps beautifully while the meat stays juicy and tender.
1½ lb baby potatoes, halved: Small potatoes roast evenly and soak up the savory flavors of the chicken.
1½ cups buttermilk: Adds moisture and a subtle tang while tenderizing the chicken.
3 cloves garlic, minced: Brings a warm, savory depth to the marinade.
1 tsp paprika: Adds a smoky note and lovely color to the chicken skin.
1 tsp dried thyme or rosemary: Herbal fragrance that elevates the dish’s complexity.
½ tsp onion powder: Adds a gentle sweetness and umami boost.
1 tsp salt: Enhances all the natural flavors.
½ tsp black pepper: Adds subtle heat and layers of flavor.
2 tbsp olive oil: Helps the potatoes roast to crispy perfection.
Optional fresh parsley for garnish: Adds a fresh, bright pop of color and flavor.

How to Make Oven-Baked Buttermilk Chicken and Potatoes Recipe

Step 1: Marinate the Chicken

Start by whisking together buttermilk, garlic, paprika, thyme, onion powder, salt, and black pepper in a large bowl. This mixture is the flavor powerhouse, tenderizing the chicken while infusing it with savory and tangy notes. Add the chicken pieces and toss well so each piece is fully coated. Cover and refrigerate for at least 2 hours, or better yet, overnight for maximum tenderness and flavor absorption.

Step 2: Prepare the Potatoes

When ready to bake, preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, salt, and pepper to ensure they roast up golden and crisp. Spread them evenly in a large baking dish or sheet pan to create the perfect base for your chicken.

Step 3: Arrange Chicken and Bake

Remove chicken from the marinade, letting the excess drip off so the skin can crisp nicely. Nestle the chicken pieces on top of the potatoes in a single layer. This setup lets all those delicious juices soak into the potatoes as both roast together. Pop the dish into the oven and bake uncovered for 45–55 minutes, until the chicken skin is beautifully golden and the internal temperature reaches 165°F (74°C). The potatoes should be tender and flavorful at this point.

Step 4: Optional Finish for Extra Crispiness

If you love your chicken skin extra crispy, broil the dish for 2–3 minutes at the end. Keep a close eye to avoid burning—this step adds a fantastic crunch without drying the meat.

How to Serve Oven-Baked Buttermilk Chicken and Potatoes Recipe

Oven-Baked Buttermilk Chicken and Potatoes Recipe - Recipe Image

Garnishes

Fresh parsley is a simple and stunning garnish that adds a burst of color and a hint of herbaceous brightness against the rich chicken and potatoes. Sprinkle some chopped parsley right before serving for an inviting finish.

Side Dishes

This dish is pretty much a one-pan wonder, but if you want to round out the meal, consider fresh green beans sautéed with garlic or a crisp garden salad with a light vinaigrette. Both will add fresh contrast to the warm, savory flavors on the plate.

Creative Ways to Present

For a family-style dinner, serve right out of the pan at the table so everyone can enjoy the rustic comfort. Or, plate individually with a drizzle of the pan juices spooned on top and a sprig of parsley for a restaurant-quality look that’s surprisingly easy to achieve.

Make Ahead and Storage

Storing Leftovers

Leftover chicken and potatoes keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making for delicious next-day meals or easy lunch prep.

Freezing

If you want to save some for longer, freezing works well. Place cooled leftovers in a freezer-safe container or bag, and store for up to 2 months. Just be careful to thaw in the fridge overnight before reheating.

Reheating

Reheat gently in a 350°F oven until warmed through to preserve crispiness on the chicken skin. Alternatively, a quick zap in the microwave works in a pinch, but you might lose some of that glorious crisp texture.

FAQs

Can I use chicken breasts instead of thighs or drumsticks?

Absolutely! Just keep in mind that breasts cook faster and can dry out more easily, so reduce the baking time accordingly and consider marinating longer to keep them moist.

Do I have to marinate the chicken overnight?

Nope! While overnight marinating adds extra depth, even a quick 2-hour soak in the buttermilk mixture will noticeably improve tenderness and flavor.

Can I add other vegetables with the potatoes?

Definitely! Carrots, onions, or even Brussels sprouts make great additions and roast nicely alongside the potatoes and chicken.

Is this recipe gluten-free?

Yes, all ingredients here are naturally gluten-free, making this dish a safe and comforting choice for gluten-sensitive eaters.

How do I know when the chicken is fully cooked?

The safest and most reliable way is to use a meat thermometer. When the internal temperature hits 165°F (74°C), your chicken is perfectly cooked and ready to enjoy.

Final Thoughts

There’s something truly special about a meal that feels homemade, is easy to prepare, and tastes incredible. This Oven-Baked Buttermilk Chicken and Potatoes Recipe checks all those boxes while delivering that cozy comfort food vibe we all crave. I can’t wait for you to try it and make it your own—trust me, this one-pan wonder will become a beloved favorite in your recipe arsenal!

Oven-Baked Buttermilk Chicken and Potatoes Recipe