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Oven-Baked Buttermilk Chicken and Potatoes Recipe

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4.2 from 37 reviews

  • Author: Sara
  • Total Time: 3 hours 5 minutes
  • Yield: 4–6 servings
  • Diet: Gluten Free

Description

This oven-baked buttermilk chicken and potatoes recipe delivers tender, juicy chicken infused with cozy, comforting flavors. Marinated in a flavorful buttermilk mixture, the chicken stays moist while the baby potatoes roast to a perfect golden finish. It’s an easy, all-in-one-pan meal that is both satisfying and simple to prepare.

Ingredients

Chicken Marinade

  • 1½ cups buttermilk
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp dried thyme or rosemary
  • ½ tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper

Main Ingredients

  • 2 lb bone-in, skin-on chicken thighs or drumsticks
  • 1½ lb baby potatoes, halved
  • 2 tbsp olive oil
  • Optional: fresh parsley for garnish

Instructions

  1. Prepare the Marinade: In a large bowl, whisk together buttermilk, minced garlic, paprika, dried thyme or rosemary, onion powder, salt, and black pepper until well combined to create a flavorful marinade.
  2. Marinate the Chicken: Add the bone-in, skin-on chicken thighs or drumsticks to the marinade. Coat the chicken thoroughly with the buttermilk mixture. Cover the bowl and refrigerate to marinate for at least 2 hours, or up to overnight for deeper flavor and moisture.
  3. Preheat the Oven: When ready to cook, preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan to prevent sticking.
  4. Prepare the Potatoes: In a separate bowl, toss the halved baby potatoes with olive oil, plus a pinch of salt and pepper to taste. Spread the potatoes evenly across the prepared baking dish or sheet pan.
  5. Arrange Chicken Over Potatoes: Remove the chicken from the marinade, allowing excess to drip off. Place the chicken pieces on top of the potatoes in the pan, making sure they are spaced evenly.
  6. Bake the Dish: Bake uncovered in the preheated oven for 45 to 55 minutes, or until the chicken skin is golden brown and the internal temperature of the chicken reaches 165°F (74°C). Ensure the potatoes are tender by piercing them with a fork.
  7. Optional Broiling: For extra crispy skin, switch the oven to broil and cook the chicken for an additional 2 to 3 minutes, watching carefully to prevent burning.
  8. Garnish and Serve: Remove from oven and garnish with freshly chopped parsley if desired. Let the chicken rest for 5 minutes before serving to seal in the juices. Serve hot and enjoy your comforting one-pan meal.

Notes

  • Pat the chicken lightly with a paper towel before baking for crispier skin.
  • Add carrots or onions along with potatoes for additional vegetables and flavor variety.
  • Allow chicken to rest for 5 minutes after baking to maintain juiciness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://sarasplate.com/oven-baked-buttermilk-chicken-and-potatoes-recipe/