Rosemary, thyme, sage mixed with garlic and buttermilk make the perfect marinade for tender, juicy, and crispy-skinned chicken thighs with crispy potatoes. with yogurt make the marinade for this simple whole tandoori roast chicken.
What’s in This Herbed Buttermilk Chicken?
I love when I can make a dish in one pan, skillet, or pot and this one doesn’t disappoint. These tender and juicy chicken thighs are roasted to perfection and one of my favorite dishes to make. To make this dish even better, the chicken is cooked right on top of the potatoes so all those juices fall right on the potatoes to make them so absolutely flavorful! Here’s what you need:
- Bone-in, skin-on chicken thighs
- Buttermilk
- Herbs-thyme, rosemary, sage and you can throw in some oregano if you like
- Paprika
- Garlic
- Maple syrup
- Baby potatoes ( gold, red, or fingerlings)
How To Bake These Chicken Thighs:
- Let your thighs soak in your marinade in the refrigerator for at least 2 hours and up to 2 days. Patience is key. My preference is to let these go for a full two days.
- Once your chicken is marinated, Shake off the excess marinade and place them on a cooling rack on top of a baking sheet to let more marinade drip off. Let them sit 30 minutes-1 hour. This will help the skin to get crispy.
- Place a large oven-proof skillet or a sheet pan in the oven and preheat at 425°F.
- While waiting on the chicken prep your potatoes. Cut larger ones in half. Drizzle with oil, salt, and pepper.
- Once your oven is hot, grab your skillet, add potatoes, nestle chicken on top, and bake!
- After thirty minutes, check the chicken for doneness. Cooking times can vary depending on size and thickness. When the chicken juices run clear and a meat thermometer reads 165°F, your chicken thighs are cooked. If they’re not, let them go for another 5-7 minutes.
- Remove chicken from skillet and let rest at least 10 minutes.
- If potatoes still need a little time, pop back in the oven for 10-15 minutes or until tender. Potatoes should be tender but have crispy bits.
Herb-Buttermilk Roasted Chicken & Potatoes
- Total Time: 24 hours 37 minutes
- Yield: 4-6
Ingredients
1 ½ lbs bone/skin-on chicken thighs (5-6 pieces, trim visible fat)
¼ cup + 2 tablespoons oil
1 cup buttermilk
2 sprigs of thyme + plus 1 teaspoon, chopped
2 sprigs of rosemary + plus 1 teaspoon, chopped
1 teaspoon dried sage
½ teaspoon paprika
3 cloves of garlic, skin removed and smashed
2 teaspoons maple syrup
1 ½ teaspoons salt + 1 teaspoon
1 teaspoon pepper
1 pound baby potatoes, halved ( gold, red, or fingerlings)
Instructions
1. Place chicken, garlic, 2 sprigs of thyme, and 2 sprigs of rosemary in a large freezer bag.
2. In a bowl, mix together buttermilk, 2 tablespoons oil (half of the ¼ cup), sage, 1 ½ teaspoons salt, ½ teaspoon pepper, paprika, and maple syrup. Pour into the freezer bag and squish around to coat the chicken. Seal bag and let marinate in the refrigerator at least 2 hours and up to 2 days (preferred for best flavor).
3. Once the chicken has marinated, take out of the refrigerator, shake off the marinade, put on a wire rack so the excess marinade can drip off. Let sit for 30 minutes-1 hour to get the chicken to room temperature.
4. Preheat oven to 425 degrees F. Add 2 tablespoons oil to a large cast-iron skillet or rimmed baking and place in the oven to heat.
5. In a bowl add potatoes, 2 tablespoons of oil, and remaining salt and pepper
6. Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Drizzle chicken with remaining oil and place on top of potatoes.
7. Roast for 35-37 minutes or until the internal temperature of the chicken is 165 degrees. Remove chicken from skillet and let rest at least 10 minutes.
8. If potatoes still need a little time, pop back in the oven for 10-15 minutes or until tender. Potatoes should be tender but have crispy bits.
Notes
- Marinate chicken for at least 2 hours and up to 48 hours for maximum flavor.
- Roast for 35-37 minutes or until the internal temperature of the chicken is 165 degrees. Remove chicken from skillet and let rest at least 10 minutes.
- If potatoes still need a little time, pop back in the oven for 10-15 minutes or until tender. Potatoes should be tender but have crispy bits.
- Prep Time: 24 hours
- Cook Time: 37
The chicken was juicy and tasted amazing. Perfect mid-week dinner.
★★★★★
I tried this for a weeknight dinner and it has been added to the recipe Rolodex!! So good!!
★★★★★
This chicken was sooooooo juicy due! I let mine marinate for 2 days. So good!
★★★★★
I always love a quick and easy dinner and this did not disappoint.
★★★★★
I marinated the chicken overnight. The flavour was just amazing. We will make this again next time have visitors.
★★★★★
Coming from the Caribbean, we always marinate our food overnight. I love recipes that marinate then I know it’s going to be great and you did not disappoint. Loved the flavors in this.
★★★★★
I am a sucker of chicken thighs and this was such a delightful recipe. This was quick to make and it was even more delicious to have!
★★★★★
We enjoyed this chicken for dinner then leftovers for lunch yesterday and I’m adding it to our weeknight meal rotation. So good and EASY!
★★★★★
So simple to make and SO delicious! Making this again and again!
★★★★★