Buttermilk Chicken and Potatoes
This oven baked buttermilk chicken and potatoes is an easy sheet pan meal that makes use of an otherwise wasteful product - curdled milk.
Red wine vinegar
Herbes de Provence
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.
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.
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