Create the meal of the week with a flavorful roast 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. 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.
Ingredients for Chicken and Potatoes
- 1 whole chicken, cut into parts (thighs, wings, drumsticks, etc.): The variety of cuts adds different textures and flavors, from the juicy thighs to the crispy wings.
- Olive oil: Helps the chicken skin crisp up beautifully while adding richness to the dish.
- Red wine vinegar: Provides a subtle tang that enhances the flavors of the chicken and balances the richness of the buttermilk.
- Soy sauce: Adds a savory depth, enhancing the overall taste with umami goodness.
- Buttermilk: The key to tender, flavorful chicken with its acidic properties that break down the meat's fibers.
- Herbes de Provence seasoning: A fragrant blend of dried herbs that adds a touch of Mediterranean flavor to the dish.
- Ground ginger: Lends a warm, slightly spicy note that complements the marinade.
- Barberries: These tiny, tart berries provide a burst of tangy flavor, elevating the dish with a subtle contrast.
- Black pepper: A staple seasoning that adds a sharp, peppery bite to round out the flavors.
- Salt: Enhances the natural flavors of the chicken and potatoes while balancing the marinade’s acidity.
- Potatoes of your choice: Creamy Yukon Gold or red potatoes soak up all the savory juices, making them crispy on the outside and tender on the inside.
See recipe card for exact quantity.
Equipment
- Large mixing bowl
- Baking dish
- Oven
- Tongs
- Knife and cutting board
- Aluminum foil
Directions to Prepare Chicken Thighs and Potato Casserole
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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.
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.
Top Tips for a Perfect Casserole
- For even more flavor, marinate the chicken overnight.
- Use bone-in chicken for better moisture retention during cooking.
- Don’t skip the barberries—they add a subtle, tangy note that brightens the dish.
Storage Instructions
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 and potatoes 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.
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.
