Description
Nothing warms the soul quite like a hearty, home-cooked meal. Buttermilk Garlic Chicken and Potatoes is perfect for a cozy family dinner or a casual weekend gathering. The buttermilk marinade tenderizes the chicken while infusing it with a subtle tang, and roasting it with garlic and baby potatoes creates a comforting, flavorful dish that fills the kitchen with an irresistible aroma. Inspired by classic Sunday dinners, this recipe transforms simple ingredients into a memorable meal everyone will love.
Ingredients
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4 bone-in, skin-on chicken thighs
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4 bone-in, skin-on chicken drumsticks
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2 cups buttermilk
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4 cloves garlic, minced
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2 tablespoons olive oil
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2 teaspoons smoked paprika
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1 teaspoon onion powder
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1 teaspoon dried thyme
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1 teaspoon salt, or to taste
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½ teaspoon black pepper
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1.5 pounds baby potatoes, halved
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2 tablespoons fresh parsley, chopped, for garnish
Instructions
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In a large bowl, combine buttermilk, garlic, smoked paprika, onion powder, thyme, salt, and black pepper. Mix well.
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Add chicken thighs and drumsticks, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight.
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Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and drizzle with 1 tablespoon olive oil.
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Toss the halved potatoes in the remaining olive oil, a pinch of salt, black pepper, and smoked paprika. Set aside.
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Remove chicken from marinade, shaking off excess, and place on the prepared baking sheet. Arrange potatoes around the chicken.
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Roast in the preheated oven for 35–45 minutes, turning potatoes halfway through. Chicken is done when the internal temperature reaches 165°F (74°C) and the skin is golden brown.
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Allow the chicken and potatoes to rest for 5–10 minutes. Sprinkle with chopped parsley before serving.
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Serve hot with your choice of sides such as salad, roasted vegetables, or grains.
Notes
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Marinate overnight for maximum flavor and tenderness.
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Pat chicken dry before roasting for extra crispy skin.
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Customize with herbs like rosemary or oregano for variation.
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Can substitute yogurt or milk-lemon mixture for buttermilk if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes