Roasted Buttermik Chicken
Sheet Pan Meal
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This oven baked buttermilk chicken and potatoes is an easy dinner sheet pan meal that makes use of an otherwise wasteful product . Make this and discover how good crispy buttermilk chicken can be!
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Gather the Ingredients
– 1 whole chicken cut into parts (thighs, wings, drumsticks, etc.), 1 kilogram (approx) – Olive oil ¼ cup – Red wine vinegar ¼ cup – Soy sauce ½ cup
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Gather the Ingredients
– Buttermilk / sour milk 1 cup – Herbes de Provence seasoning 1 teaspoon – Ginger ground, 1 teaspoon – Barberries 8 pieces
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Gather the Ingredients
– Black pepper ½ teaspoon – Salt 1 teaspoon, plus more for potatoes – Potatoes of your choice 2 pounds
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Preheat oven to 360F. Prepare a large roasting pan or baking sheet. Pat chicken dry with paper towels.
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If using large potatoes, cut them into wedges. If using small, new potatoes, wash them and leave whole, or cut into halves.
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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.
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Transfer chicken to baking sheet or roasting pan. Surround with potatoes. Drizzle potatoes with olive oil and season with salt and pepper, to taste.
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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.
Delicious!
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