Oven-Baked Buttermilk Chicken and Potatoes Recipe

 

Oven-Baked Buttermilk Chicken and Potatoes Recipe

This Oven-Baked Buttermilk Chicken and Potatoes recipe is a delicious and comforting dish that's great for a weeknight dinner. The tender, juicy chicken pairs perfectly with the crispy potatoes and tangy buttermilk marinade. It's easy to make with minimal prep, making it a fantastic choice for busy families. The smell of baked chicken and potatoes will fill your kitchen, making everyone eager for the first bite.

 

Why You'll Love This 

You'll enjoy this Oven-Baked Buttermilk Chicken and Potatoes recipe because it's a simple dinner option packed with flavor. The buttermilk marinade provides a tangy, creamy touch, while the potatoes add a satisfying crunch. This recipe works well for family meals or gatherings with friends.

 

Preparation Time: 20 minutes

Cooking Time: 45-50 minutes

Total Time: 1 hour 10 minutes

Servings: 4-6 people

Difficulty Level: Easy

Ingredients 

·       2 lbs. chicken breast or thighs, cut into 1-inch pieces. 

·       1 cup of buttermilk 

·       2 tbsp hot sauce (optional) 

·       1 tsp garlic powder 

·       1 tsp onion powder 

·       1 tsp paprika 

·       1 tsp of salt 

·       1/2 tsp black pepper 

·       2 large potatoes, peeled and cut into 1-inch wedges. 

·       2 tbsp olive oil 

Tools 

·       Large bowl 

·       Whisk 

·       Baking sheet 

·       Measuring cups and spoons 

·       Cutting board 

·       Knife 

Directions 

Step 1: Prepare the Marinade 

1. In a large bowl, whisk together the buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, salt, and pepper. 

2. Add the chicken to the marinade and mix to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. 

Step 2: Prepare the Potatoes 

1. Preheat the oven to 425°F (220°C). 

2. Toss the potato wedges with olive oil, salt, and pepper on a baking sheet. 

Step 3: Bake the Chicken and Potatoes 

1. Remove the chicken from the marinade, letting any excess liquid drip off. 

2. Place the chicken on a baking sheet lined with parchment paper. 

3. Bake the chicken and potatoes in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. 

Approximate Macronutrient Breakdown (per serving) 

v  Calories: 350-400 

v  Protein: 35-40g 

v  Fat: 15-20g 

v  Carbohydrates: 20-25g 

Serve the Oven-Baked Buttermilk Chicken and Potatoes hot. Garnish with fresh herbs like parsley or thyme. You can also serve it with your favorite sides, such as coleslaw or steamed vegetables. 

Tips and Variations 

·       Use bone-in chicken pieces for more flavor and moisture. 

·       Add diced veggies, like carrots or Brussels sprouts, to the baking sheet with potatoes. 

·       Experiment with different seasonings, such as dried herbs or spices, for a unique flavor. 

Frequently Asked Questions 

1. Can I use low-fat buttermilk?

Yes, you can use low-fat buttermilk, but this may change the flavor and tenderness of the chicken. 

2. Can I marinate the chicken for longer than 2 hours?

Yes, you can marinate the chicken for up to 24 hours in the refrigerator. 

3. How do I know when the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 165°F (74°C). 

4. Can I use other types of potatoes?

Yes, you can use other types of potatoes, like Yukon Gold or Russet. 

5. Can I make this recipe in a slow cooker?

No, this recipe is meant for oven baking and may not work well in a slow cooker. 

6. Can I serve this recipe for a large crowd?

 Yes, you can easily double or triple this recipe for a larger crowd.