Baked buttermilk chicken & potatoes

• porcje: 10 servings
• czas aktywny: 15 minutes
• całkowity czas: 1 hour

Składniki

1 whole chicken (cut into parts (thighs, wings, drumsticks, etc.), 1 kilogram (approx)

¼ cup cup Olive oil

¼ cup Red wine vinegar

½ cup Soy sauce

1 cup Buttermilk / sour milk

1 teaspoon Herbes de Provence seasoning

1 teaspoon Ginger (ground)

Barberries (8 pieces)

½ teaspoon Black pepper

1 teaspoon Salt (plus more for potatoes)

2 pounds Potatoes of your choice

Wskazówki

Directions

Preheat the oven to 360F. Prepare a large roasting pan or baking sheet. Pat chicken dry with paper towels.

If using large potatoes, cut them into wedges. If using small, new potatoes, wash them and leave whole, or cut into halves.

If you are starting with a whole chicken, cut it into parts (I love this video for breaking up how to cut a chicken into pieces).

Place the chicken parts to a large bowl. Add olive oil and mix well. Add vinegar, soy sauce, buttermilk, and seasonings. Cover bowl and transfer buttermilk chicken to the refrigerator to marinade for 2 hours.

Transfer chicken to baking sheet or roasting pan. Surround with potatoes. Drizzle potatoes with olive oil and season with salt and pepper, to taste. Pour ¼ cup of the remaining marinade on chicken. Season Transfer to 360F oven to bake for 45 minutes, basting the chicken as it cooks.

Wartości Odżywcze

• Kalorie: 164 kcal
• Tłuszcz Całkowity: 11 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 7 g
• Tłuszcz Trans: 1 g
• Cholesterol: 57 mg
• Sód: 53 mg
• Białko: 14 g