Roasted Buttermik Chicken

Sheet Pan Meal

– 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

– Buttermilk / sour milk 1 cup – Herbes de Provence seasoning 1 teaspoon – Ginger ground, 1 teaspoon – Barberries 8 pieces

– Black pepper ½ teaspoon – Salt 1 teaspoon, plus more for potatoes – Potatoes of your choice 2 pounds

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.