Soft Juicy Buttermilk Chicken Dinner (Super Easy)

Ingredients

• 2 lb Chicken Thighs and Drumsticks (bone‑in, skin‑on, mix of thighs and drumsticks)
• 2 tsp Salt (for initial marination)
• 1 cup Buttermilk (or substitute with 3/4 cup plain yogurt + 1/4 cup water)
• 5 tbsp Vegetable Oil (for spice mixture and potatoes)
• 3 clove Garlic (finely grated, heaped tablespoon total)
• 1 tbsp Garlic Powder (adds depth)
• 2 tsp Ginger (freshly grated)
• 2 tsp Ground Cumin
• 1 tbsp Italian Seasoning (or any dried herb blend)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tsp Kashmiri Red Chili Powder (optional for mild heat)
• 1 tbsp Smoked Paprika (optional)
• 2 tsp Brown Sugar (optional)
• 1 piece Potato (medium, thinly sliced)
• 1 piece Onion (medium, thick slices)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 2 tbsp Green Onions (chopped, for garnish)

Instructions

1. Initial Buttermilk Marinade

   In a large bowl combine 2 tsp salt with 1 cup buttermilk. Add the chicken pieces, toss to coat, cover, and refrigerate for 8–10 hours (overnight).

   Time: PT9H5M

2. Prepare Spice Oil Mixture

   While the chicken marinates, whisk together 5 tbsp oil, grated garlic (3 cloves), grated ginger (2 tsp), 1 tbsp garlic powder, 2 tsp ground cumin, 1 tbsp Italian seasoning, 1/4 tsp black pepper, 1 tsp Kashmiri chili powder, 1 tbsp smoked paprika, and 2 tsp brown sugar in a small bowl.

   Time: PT5M

3. Second Marinade

   Remove the chicken from the fridge, discard the used buttermilk, and pour the spice oil mixture over the chicken. Toss to coat evenly. Let the chicken sit in this second marinade at room temperature for 30–60 minutes.

   Time: PT45M

4. Prep Vegetables

   Thinly slice the potato and cut the onion into thick rings. In a separate bowl toss the potato slices with 1 tsp oil, a pinch of salt, and a pinch of pepper. Set aside.

   Time: PT10M

5. Preheat Oven

   Preheat a convection oven to 375°F (190°C) or a conventional oven to 400°F (200°C).

   Time: PT15M

   Temperature: 375°F

6. Assemble in Baking Dish

   Spread the seasoned potato slices in a single layer on the bottom of the oven‑safe dish, top with onion rings, then arrange the marinated chicken pieces in a single layer on top. Pour any remaining spice oil over the chicken.

   Time: PT5M

7. Roast and Baste

   Place the dish in the preheated oven and roast for 1 hour 15 minutes. About 30 minutes before the end, baste the chicken pieces with the pan juices using a spoon. Continue roasting until the chicken reaches an internal temperature of at least 175°F (80°C).

   Time: PT1H15M

   Temperature: 375°F

8. Finish and Serve

   Remove the dish from the oven, let the chicken rest for 5 minutes, then check the internal temperature. Sprinkle chopped parsley and green onions over the top and serve immediately with rice, bread, or a simple salad.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Thighs and Drumsticks: Chicken breast (will be less juicy)
• Instead of Buttermilk: Plain yogurt mixed with water
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Garlic: Garlic powder (increase to 2 tsp)
• Instead of Ginger: Ground ginger (1/2 tsp)
• Instead of Italian Seasoning: Poultry seasoning, Herb de Provence
• Instead of Kashmiri Red Chili Powder: Paprika, regular chili powder
• Instead of Smoked Paprika: Regular paprika
• Instead of Brown Sugar: White sugar
• Instead of Potato: Sweet potato
• Instead of Onion: Red onion

Equipment Needed

• Large Mixing Bowl
• Whisk or Spoon
• Measuring Spoons
• Measuring Cup
• Knife
• Cutting Board
• Oven‑Safe Baking Dish or Sheet Pan
• Tongs
• Meat Thermometer
• Basting Spoon (optional)
• Oven Mitts

Critical Steps — Do Not Skip

• Do not discard the buttermilk after the initial marination; it has already tenderized the chicken.
• Keep the chicken skin on throughout to prevent drying.
• Use the full second‑marinade liquid for basting; it creates the glaze.
• Ensure the internal temperature reaches at least 175°F for safety and juiciness.
• Slice potatoes thinly to avoid a hard bite.

Chef Tips from the Video

• Using a convection oven gives a crispier skin without extra oil.
• For extra smoky flavor, add a pinch of smoked salt to the spice mix.
• If you like extra heat, increase the Kashmiri chili powder or add a dash of cayenne.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3–4 days.

Freezer: Freeze cooked chicken portions (without potatoes) for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 24 hours in advance for deeper flavor.
• Pre‑slice potatoes and store them in water to prevent browning.
• Reheat leftovers covered with foil to retain moisture.

Frequently Asked Questions