Buttermilk Chicken and Potatoes

DINNER

This oven baked buttermilk chicken and potatoes is an easy sheet pan meal that makes use of an otherwise wasteful product - curdled milk.

INGREDIENTS Whole chicken  Olive oi Red wine vinegar Soy sauce  Buttermilk  Herbes de Provence  Ginger  Barberries Black pepper Salt  Potatoes 

STEP 1

Preheat oven to 360F. Prepare a large roasting pan or baking sheet. Pat chicken dry with paper towels.

STEP 2

If using large potatoes, cut them into wedges. If using small, new potatoes, wash them and leave whole, or cut into halves.

STEP 3

Transfer chicken parts to a large bowl. Add olive oil and mix well. Add vinegar, soy sauce, buttermilk, and seasonings.

STEP 4

Transfer chicken to baking sheet or roasting pan. Surround with potatoes. Drizzle potatoes with olive oil and season with salt and pepper, to taste.

STEP 5

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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