Buttermilk Chicken with Lemon Poppy Vegetables

Buttermilk Chicken with Lemon Poppy Vegetables
Its Spring on a plate!!

We eat a good amount of chicken in my house. It’s one of the few meals that the munchkin will consistently eat. So when I had a request to write an easy chicken and vegetable recipe, the difficulty wasn’t in coming up with one but narrowing down my favorite! And this buttermilk chicken recipe is definitely one of my favorites.

Even though my culinary background is pretty extensive, during the week I like to cook as simple as I can. Something that is exciting and crave-able but doesn’t have me standing in the kitchen all night. A dish like this Buttermilk Chicken with Lemon Poppy Seed Vegetables ticks all of the boxes and then some. The great thing about this dish, as with most chicken and roasted vegetable recipes, is that it is so versatile. The veggies can change with the seasons or taste preferences. Not a fan of green veggies? Sub with colored cauliflower! Don’t like radishes? No problem! Toss in extra carrots. Don’t have poppy seeds in your pantry? Just leave them out and make a citrus vinaigrette. There are no limitations to this recipe.

And the chicken…. oh man, this is one of my favorite was to prepare chicken. The magical buttermilk transforms the chicken into a juicy, crispy, more flavorful bird with just a couple simple steps. Trust me, you need to try this recipe tonight!

Pro tip: I like to par cook portions of the meal whenever possible. Especially since most home kitchens have only one oven, roasting in stages will produce the best food with little effort. With this recipe, you could throw the chicken and veggies in the oven at the same time (which would still create a delicious meal!) but the moisture from the veggies will prohibit the chicken skin from crisping up nicely. So if you have a little extra time (I sometimes do this 1-2 hours before I even get to the chicken), roast your veggies until they are very al dente, remove from the oven and set aside while you roast the chicken completely. Then, as the chicken rests, you can finish roasting your vegetables! You’ll have super hot and perfectly roasted veggies coming out of the oven just as you’re ready to slice into that juicy and crispy skinned chicken!

Print Recipe
Buttermilk Chicken with Lemon Poppy Seed Vegetables
This simple buttermilk chicken recipe is juicy and crisp and is perfectly balanced with the slightly tart roasted vegetables.
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 24 hours
Servings
servings
Ingredients
Buttermilk Chicken
Vegetables with Lemon Poppy Seed Vinaigrette
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 24 hours
Servings
servings
Ingredients
Buttermilk Chicken
Vegetables with Lemon Poppy Seed Vinaigrette
Instructions
Buttermilk Chicken
  1. Mix the buttermilk and salt in large Ziploc. Place chicken in marinade and refrigerate overnight (up to 24 hours).
    Buttermilk Chicken
  2. Drain buttermilk from chicken and leave out for 1 hour. Preheat oven to 450 degrees. Place chicken on sheet pan with rack. Roast for 35-40 minutes or until internal temp is 158 degrees. Remove from oven and rest for 10 minutes before cutting.
Lemon Poppy Seed Vinaigrette
  1. Whisk lemon juice and zest, garlic, honey, poppy seeds, and Dijon mustard in small bowl. Slowly drizzle in the 1/2 cup olive oil as you vigorously whisk. When the vinaigrette comes together and thickens, season with salt and pepper. Set aside.
Roasted Vegetables
  1. Since this portion of the meal is completely spontaneous, roasting times will vary according to ingredients chosen. I typically like to roast all vegetables in a hot 450 degree oven. This produces a nice caramelized char without drying out the vegetables. As far as cook times go, try to tray up similar vegetables together. Vegetables with low moisture (root vegetables) will take longer to cook then those with high moisture (zucchini, tomatoes, asparagus). Once you have similar veggies on baking trays, toss with 2 tbsp olive oil and salt. Roast for 10 minutes then check the progress. Continue cooking if needed. Remember, if you're par cooking, cook them until they're 75% done.
  2. Once your vegetables are all par cooked, set aside until the chicken is removed from the oven and resting. Place all of your par cooked vegetables back in the oven for 5-8 minutes. Keep and eye on them! Since they're already cooked they could overcook/burn faster than you think. Once fully cooked, remove from oven and toss with vinaigrette.
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