Rosemary, thyme, sage mixed with garlic and buttermilk make the perfect marinade for this herb-buttermilk roasted chicken and potatoes.
This recipe is a part of a holiday recipe roundup collaboration hosted by Natasha of @asiliglamcooks. For this week we are focusing on cozy fall recipes. I hope you’ll enjoy this submission.
Hey there! My name is Stefani Renee and I’m the creator of Savor and Sage. I inherited a love of cooking, throwing parties, telling stories, and creating a beautiful lifestyle from my Granny Octavia; Savor and Sage is a celebration of all of those things. My mission is to share soulful inspiration that makes every day more delicious and beautiful and I love to share how soul/southern cooking go far beyond what’s typically portrayed in pop culture.My tribe hails from the South but I’m a Cali girl so my style of cooking is a heavy dose of southern charm and flavor with some California love.
When Natasha invited me to participate in her Cozy Fall Recipes series I was so excited and thought my Herbed Buttermilk Roasted Chicken and Potatoes would be perfect! My favorite recipes are those where you only need a few simple ingredients to make something magical and soulful and I love when I can make a dish in one pan, one skillet, or one pot; this dish doesn’t disappoint.
Rosemary, thyme, sage mixed with garlic and buttermilk make the perfect marinade for flavorful chicken and crispy potatoes. The fat and acid from the buttermilk helps to tenderize the chicken and the aromatics add just the right flavor. 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 soak into the potatoes to make them so absolutely flavorful! Are you ready?!
- 1 ½ lbs bone/skin on chicken thighs (5-6 pieces, trim visible fat)
- ¼ cup + 2 tablespoons oil, divided
- 1 cup buttermilk
- 2 sprigs of thyme + plus 1 teaspoon, chopped, divided
- 2 sprigs of rosemary + plus 1 teaspoon, chopped, divided
- 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, divided
- 1 teaspoon pepper
- 1 pound baby potatoes, halved ( gold, red, or fingerlings)
- Place chicken, garlic, 2 sprigs of thyme, and 2 sprigs of rosemary in a large freezer bag.
- 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 for at least 2 hours and up to 2 days (preferred for best flavor).
- Once the chicken has marinated, take it out of the refrigerator, shake off the marinade, put it on a wire rack so the excess marinade can drip off. Let sit for a 30minutes-1 hour to get the chicken to room temperature. Sprinkle with remaining chopped rosemary, thyme, and some black pepper.
- Preheat oven to 425 degrees F. Add 2 tablespoons oil to a large cast-iron skillet or rimmed baking and place in oven to heat.
- In a bowl add potatoes, 2 tablespoons of oil, and remaining salt and pepper
- 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.
- 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.
Marinating time not in a total recipe cooking time
Thank you Stefani Renee for submitting this recipe! Tune in tomorrow for our next submission in our food collaboration hosted by @asiliglamcooks and friends.
P.S. Check out my last recipe here