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
- Herbs-thyme, rosemary, sage and you can throw in some oregano if you like
- 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.