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Baked buttermilk chicken & potatoes
This oven baked buttermilk chicken and potatoes is an easy sheet pan meal that makes use of buttermilk to tenderize chicken and flavor potatoes. Make this easy one pan meal and discover how good crispy buttermilk chicken and potatoes can be!
Servings 10
Calories 164kcal
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.
Notes
Tip: If you have more buttermilk or curdled milk, you can also use it to boil the potatoes. You can also cook pasta in buttermilk or curdled milk - just use it the same way you use water.
Nutrition
Calories: 164kcal | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 53mg | Potassium: 144mg | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg