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Crustless Chicken Pot Pie in colorful striped bowl

Buttermilk Roasted Chicken and Potatoes

Buttermilk Roasted Chicken Potato Stew is an amazingly delicious comfort food dish! Full of warming spices, it's perfect for fall and winter.

Course Main Course
Cuisine American
Keyword chicken for family dinner, comfort food recipes for fall and winter
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Marinating Time 1 day
Total Time 1 day 1 hour 35 minutes
Servings 6
Calories 538 kcal
Author Valentina K. Wein

Ingredients

For the chicken and potatoes :

  • cups buttermilk
  • ¼ cup plus 2 tablespoons olive oil, divided
  • 2 teaspoons ground cardamom
  • ½ teaspoon ground cinnamon
  • 1 tablespoon garlic, minced
  • 1 tablespoon honey
  • pounds chicken thighs (about 8 thighs)
  • 1 pound (about 3 cups when cut) Idaho Baby Dutch Yellow potatoes, washed and dried, cut into bite-sized pieces
  • 1 cup yellow onion, roughly chopped
  • 2 cups (about 3/4-pound) carrots, medium dice
  • 2 teaspoons fresh sage, finely chopped
  • 1 teaspoon dried thyme
  • cup chicken stock
  • teaspoon nutmeg
  • 1 cup peas, thawed if frozen
  • salt and freshly ground black pepper

Instructions

For the chicken and potatoes:

  1. Add the buttermilk, ¼ cup of the olive oil, cardamom, cinnamon, garlic and honey to a 9 x 13 x 2-inch baking dish, and use a whisk to blend the ingredients together. Cut any excess fat off of the chicken thighs and add them to the marinade, being sure they are completely submerged.

  2. Cover with plastic wrap and refrigerate for 24 hours. (At some point about mid-way through, flip the chicken pieces over.)

  3. Preheat the oven to 375°F, and adjust a rack to the center.

  4. Take the marinating chicken out of the refrigerator. Remove the pieces of chicken and place them on a large plate, letting the marinade drip off, though not wiping it off. (In other words, leave whatever naturally stays on.) Discard the remaining liquid from the dish, and then put the chicken back in it and sprinkle it lightly with salt and pepper.

  5. Place the pan in the preheated 375°F oven and roast until the chicken is just cooked through, about 25 minutes. (You can cut a slit in the thickest part of one of the pieces, if you're not sure it's done.) Remove the chicken from the dish and and set it aside on a clean plate. Turn the oven up to 425°F.

  6. Without washing it, add the potatoes, carrots and onion to the pan. Sprinkle with salt and pepper, the sage and thyme. Drizzle with the remaining 2 tablespoons of olive oil and gently mix to blend. Place the pan in the 425°F oven, and roast the vegetables until they're tender. They should be mixed every 15 minutes or so.

    Do not turn off the oven.

  7. Remove 1 cup of the potatoes and add them to a blender with the chicken stock. Blend just to purée. Mix in the nutmeg and season to taste with salt and pepper. (Here's How to Season to Taste.)

  8. Slice the chicken into strips and add it to the pan with the remaining potatoes and the carrots. Add the peas and the potato purée. Mix everything together and season a bit more with salt and pepper if necessary. Cover with foil and return the pan to the oven just to be sure everything is hot, about 10 minutes.

  9. Serve!