Buttermilk Chicken Dinner
A hearty and flavorful chicken dinner featuring tender buttermilk-marinated chicken, aromatic herbs, and hearty vegetables, perfect for cozy family meals and gatherings.
Ingredients
- 3/4 cup water ⓘ
- 1 tablespoon instant chicken bouillon granules
- 1/2 teaspoon crushed dried thyme ⓘ
- 1/2 teaspoon crushed dried rosemary ⓘ
- 2 bay leaves ⓘ
- 1 (3 to 3 1/2 lb.) broiler-fryer chicken ⓘ
- 3 medium red potatoes peeled and quartered or 1 pound whole tiny new potatoes ⓘ
- 2 medium onions sliced ⓘ
- 1 cup carrots sliced 1/4 inch thick ⓘ
- 1/2 cup buttermilk ⓘ
- 1/4 cup all-purpose flour ⓘ
- paprika ⓘ
Instructions
- In a 3-quart casserole, combine water, bouillon, thyme, rosemary, and bay leaves.
- Rinse chicken and pat dry.
- Place chicken, breast side down, in the casserole.
- Microwave, covered, on High for 10 minutes.
- Turn the chicken over.
- Arrange potatoes, onions, and carrots around the chicken.
- Cook, covered, on Medium for 30 to 40 minutes or until drumsticks move easily in the sockets and vegetables are tender, giving the dish a half turn and rearranging vegetables once.
- Transfer chicken and vegetables to a platter and keep warm.
Tips & Substitutions
For added flavor, consider marinating the chicken in buttermilk overnight. You can substitute dried herbs with fresh ones, using three times the amount for a more vibrant taste. If you want a thicker sauce, whisk in additional flour to your broth before cooking. Try adding garlic or substituting some of the vegetables with seasonal favorites for variety.
Serving Suggestions
Serve the buttermilk chicken with a side of crusty bread to soak up the flavorful broth. A fresh green salad or steamed broccoli pairs well for a balanced meal. This dish also complements creamy mashed potatoes or rice. For a comforting experience, consider serving it alongside Irene'S Chicken And Dumplings for a delightful combination.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a microwave-safe dish, cover, and heat on medium power until warmed through, about 3-5 minutes. Alternatively, reheat in the oven at 350°F for 20 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Chicken Dinner contains roughly 692 calories, with 18g protein, 136g carbohydrates, and 21g fat. It is an excellent source of iron (222% of the Daily Value), vitamin A (198% of the Daily Value), and dietary fiber (160% of the Daily Value). It also contributes 45g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but ensure it is fully thawed before cooking to ensure even cooking and safety. You may need to adjust cooking times, so check that the internal temperature reaches 165°F before serving.
What can I substitute for buttermilk?
If you don't have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes to curdle, then use it in the recipe as directed.
Can I add other vegetables to this dish?
Absolutely! Feel free to add vegetables like bell peppers, zucchini, or green beans. Just be mindful of the cooking time, as different vegetables may require adjustments to ensure they are tender but not overcooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).