Get ready to transform your dinner routine with this mouthwatering Oven Baked Buttermilk Chicken and Potatoes recipe that promises restaurant-quality flavor right in your own kitchen! Imagine tender, juicy chicken with a golden, crispy exterior, nestled alongside perfectly roasted potatoes that are crisp on the outside and creamy on the inside. This simple yet magical dish is about to become your new go-to meal that will have your family begging for seconds.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup buttermilk
- 4 medium potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine buttermilk, garlic powder, salt, and pepper. Place chicken thighs in the buttermilk marinade, ensuring they are completely covered. Cover and refrigerate for at least 2 hours (preferably overnight) to tenderize and flavor the meat.
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or lightly grease a ceramic baking dish to prevent sticking.
- Wash and quarter the potatoes into roughly equal-sized pieces. Pat the potatoes dry with paper towels to ensure they will crisp up nicely in the oven.
- Remove chicken thighs from the buttermilk marinade, allowing excess liquid to drip off. Pat the chicken dry with paper towels to help achieve a crispy skin.
- Arrange the potato quarters around the edges of the baking sheet, drizzle with olive oil, and season with salt and pepper. Toss potatoes to coat evenly with oil and seasonings.
- Place the marinated chicken thighs in the center of the baking sheet, ensuring they are not overcrowded. Sprinkle additional salt and pepper on top of the chicken.
- Bake in the preheated oven for 40-45 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and the potatoes are golden brown and crispy.
- Remove from the oven and let the dish rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful chicken.
- Serve hot, garnishing with fresh herbs like parsley or chives if desired. Enjoy your crispy buttermilk chicken and roasted potatoes!
Tips
- Marinating Magic: The key to incredibly tender chicken is patience. Allow the chicken to marinate in buttermilk for at least 2 hours, or ideally overnight. This not only adds flavor but also helps break down the proteins, ensuring super tender meat.
- Drying is Crucial: Always pat your chicken and potatoes dry before cooking. Excess moisture prevents that coveted crispy skin and golden-brown exterior.
- Even Sizing Matter: Cut your potato quarters into roughly the same size to ensure even cooking. This guarantees that all potato pieces will be perfectly crisp at the same time.
- Oven Placement: Use the middle rack of your oven for the most even heat distribution, which helps achieve uniform cooking and browning.
- Temperature Check: Always use a meat thermometer to ensure your chicken reaches the safe internal temperature of 165°F (74°C). This prevents undercooking while keeping the meat juicy.
- Resting Period: Allow the dish to rest for 5-10 minutes after cooking. This helps redistribute the juices, making your chicken more flavorful and tender.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 140mg
