What is chicken and potatoes if not the quintessential comfort food! Create the meal of the week with a flavorful roast buttermilk chicken casserole featuring tender chicken thighs marinated in garlic and buttermilk paired with crispy potatoes.
This buttermilk chicken and potatoes casserole is the comfort food that instantly brings warmth to the heart and the home. Inspired by my family's drive to make sure everything in the fridge gets used, I revived this hearty dish, making it perfect for today’s busy family life. It all started with a carton of buttermilk that was about to expire, the basis of the marinade for the chicken, making it tender and flavorful with hardly any effort.
It’s a “something from nothing” recipe that everyone needs in the back of their family recipe book. It uses ingredients we already have in the kitchen to create a meal full of flavor and heart.
This casserole has become my favorite meal on St. Patrick’s Day like my St. Patrick's Day breakfast Leprechaun toast. The blend of simple, hearty ingredients reminds me of how people used to cook back in the day, using whatever they had. The result is comforting, filling, and free from waste. One pan, minimal cleanup, and the family gather around to enjoy a meal that feels like a cozy hug.
Secret for Best Marinade for Herbed Buttermilk Chicken
The secret to this tender and juicy chicken is the buttermilk marinade. The buttermilk's acidity breaks down the meat's fibers, leaving it moist and flavorful. I love mixing it with fresh garlic and thyme for that extra bit of herbaceous goodness. Garlic and buttermilk are excellent, infusing the chicken with a tangy richness that elevates the whole dish. After coating the chicken, let it sit for at least 2 hours, but for best results, I always aim for overnight.
Soy Sauce and Buttermilk Marinade
When marinating chicken, buttermilk is a fantastic choice as it tenderizes the meat by breaking down the fibers, making it juicy and flavorful. Marinating for at least 2 hours is ideal, but you can go up to 24 hours for the best results. Marinating longer than 24 hours can start to alter the texture of the chicken, so it's best not to exceed that.
As for soy sauce, it adds a savory depth to the marinade, but you shouldn’t marinate chicken in soy sauce alone for too long, as the high salt content can make the chicken too salty.
Top Tips:
If you accidentally add too much soy sauce, you can mellow the flavor by adding more buttermilk or a touch of honey. Avoid using too much acidity (like vinegar) in your marinade for extended periods, as it can cause the meat to become tough.
Equipment
- Large mixing bowl
- Baking dish
- Oven
- Tongs
- Knife and cutting board
- Aluminum foil
How to Make Buttermilk Chicken Casserole
Prepare the Buttermilk Marinade
Place the chicken parts into a large bowl. Add olive oil and toss until the chicken is well-coated. Next, mix in the red wine vinegar, soy sauce, buttermilk, Herbes de Provence, ground ginger, barberries, black pepper, and salt. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours. The buttermilk helps tenderize the chicken, ensuring it’s juicy and flavorful.
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Preheat the Oven and Prep the Potatoes
Start by preheating your oven to 360°F. Get a large roasting pan or baking sheet ready for the chicken and potatoes. Pat the chicken dry with paper towels to help the skin get crispy during roasting.
If you’re using large potatoes, cut them into wedges for quicker cooking. Smaller, new potatoes can be left whole or halved depending on their size. This will give the casserole a nice mix of textures.
Roast the Chicken
Once marinated, transfer the chicken to the prepared baking sheet or roasting pan, arranging the pieces skin-side up. Surround the chicken with the prepared potatoes, drizzling the potatoes with a little olive oil and seasoning them with salt and pepper to taste. Pour ¼ cup of the remaining marinade over the chicken to enhance the flavor. Bake in the preheated oven for 45 minutes, basting the chicken occasionally as it cooks.
Finish Roasting
Once the chicken has reached an internal temperature of 165°F and the potatoes are golden and crispy, take the casserole out of the oven. Let it rest for a few minutes before serving. This casserole pairs wonderfully with a side salad or steamed vegetables for a balanced meal.
Storage Instructions for Baked Chicken
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven until warmed through. This casserole also freezes beautifully. You can freeze portions in individual containers for up to 3 months. When you’re ready to eat, thaw them overnight in the fridge and bake them again until heated.
Accompanying Dishes
This dish pairs beautifully with a simple Greek salad, or you can serve it alongside air fryer asparagus or air fryer cheese curds. For a heartier option, try serving it with my easy pasta bake or cauliflower casserole. For a complimentary dessert option, I recommend my grandmother's sweet, cinnamon carrot dessert bake.
More Casseroles You Have to Try
This buttermilk chicken casserole has become one of my go-to meals, and it’s easy to see why. It’s a dish that feels familiar yet special, much like a traditional Greek moussaka (eggplant) casserole with layers of roasted vegetables. The best part? It’s surprisingly easy to make and perfect for feeding a crowd. My family can't get enough chicken and date casserole, chicken hashbrowns casserole, and cheesy cabbage casserole.
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Recipe
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Baked buttermilk chicken & potatoes
Ingredients
- 1 whole chicken cut into parts (thighs, wings, drumsticks, etc.), 1 kilogram (approx)
- ¼ cup Olive oil
- ¼ cup Red wine vinegar
- ½ cup Soy sauce
- 1 cup Buttermilk
- 1 teaspoon Herbes de Provence seasoning
- 1 teaspoon ground ginder
- 8 pieces barberries
- ½ teaspoon black pepper
- 1 teaspoon salt plus more for potatoes
- 2 pounds Potatoes of your choice
Instructions
- Directions
- Preheat oven to 360F. Prepare a large roasting pan or baking sheet. Pat chicken dry with paper towels.
- If using large potatoes, cut them into wedges. If using small, new potatoes, wash them and leave whole, or cut into halves.
- Transfer chicken parts to a large bowl. Add olive oil and mix well. Add vinegar, soy sauce, buttermilk, and seasonings. Cover bowl and transfer buttermilk chicken to the refrigerator to marinade for 2 hours.
- Transfer chicken to baking sheet or roasting pan. Surround with potatoes. Drizzle potatoes with olive oil and season with salt and pepper, to taste. Pour ¼ cup of the remaining marinade on chicken. Season.
- Transfer to 360F oven to bake for 45 minutes, basting the chicken as it cooks.
