Crispy Chicken and Potatoes

Oven-Baked Buttermilk

Get the Recipe

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

Get the Recipe

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

Get the Recipe

Gather the Ingredients

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

Get the Recipe

Gather the Ingredients

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

Get the Recipe

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

Get the Recipe

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

Get the Recipe

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.

Get the Recipe

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.

Get the Recipe

Season Transfer to 360F oven to bake for 45 minutes, basting the chicken as it cooks.

Delicious!