Marinate Ahead
Oven-Fried Buttermilk Chicken Thighs
German Potato Salad and Steamed Broccoli
Ingredients
- ¼ cup buttermilk
- 4 tsp Dijon mustard
- 1 Tbsp honey
- 2 (6-oz) bone-in chicken thighs, skinned
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
- ⅓ cup Italian panko breadcrumbs
- 1 Tbsp olive oil
Instructions
- Combine buttermilk, mustard, and honey in a large zip-top plastic freezer bag; add chicken thighs. Seal and turn to coat; chill at least 2 hours or overnight.
- Preheat oven to 350°F. Remove chicken from bag; discard marinade.
- Sprinkle chicken with paprika, salt, and pepper; dredge in breadcrumbs.
- Cook chicken in hot oil in a large cast-iron or nonstick skillet over medium-high heat 3 minutes per side or until browned.
- Transfer chicken to a wire rack on a rimmed baking sheet. Bake 30 to 35 minutes or until done.
Side Dish Ingredients
- ½ lb organic red potatoes, quartered
- 2 Tbsp water
- 1 slice nitrate-free bacon, chopped
- ¼ cup chopped red onion
- 1 Tbsp red wine vinegar
- ½ tsp Dijon mustard
- ½ tsp pepper, divided
- ¼ tsp salt, divided
- ½ lb broccoli, cut into florets
Side Dish Instructions
- Place potatoes and water in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 3 to 4 minutes or until tender.
- Cook bacon and onion in a large nonstick skillet over medium-high heat 8 minutes or until bacon is crisp and onion is tender; remove from heat.
- Add potatoes, vinegar, mustard, and ¼ tsp pepper and ⅛ tsp salt; toss.
- Meanwhile, steam broccoli in a steamer basket over simmering water 5 minutes or until crisp-tender. Sprinkle with ¼ tsp pepper and ⅛ tsp salt.
Nutritional Information
Main | Side | Total | |
Servings | 2 | 2 | |
Calories |
293
|
147
|
440
|
Fat (g) | 15 | 2 | 17 |
Sat. Fat (g) | 3 | 1 | 4 |
Protein (g) | 27 | 7 | 34 |
Carb (g) | 11 | 28 | 39 |
Fiber (g) | 2 | 5 | 7 |
Sodium (mg) | 442 | 434 | 876 |
T. Sugs (g) | 0 | 0 | 0 |
A. Sugs (g) | 0 | 0 | 0 |
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