Southern Chicken Bake
Sink your teeth into the comfort of a Southern Chicken Bake, a down-home classic that's perfect for a family dinner or cozy gathering. This one-skillet recipe features juicy, bone-in chicken thighs soaked in tangy buttermilk and coated in a flavorful flour-cornmeal crust seasoned with paprika, garlic, onion, and a touch of cayenne for a Southern-inspired kick. Sear the chicken to golden perfection before roasting it alongside tender baby red potatoes, sweet baby carrots, and caramelized onions, all bathed in a savory blend of melted butter and olive oil. Effortlessly combining crispy, juicy chicken with rich, roasted vegetables, this 50-minute baked dish is as satisfying as it is easy to make. Serve it family-style straight from the skillet for a hearty, soul-warming meal everyone will love. Perfect for keywords: Southern Chicken Bake, one-skillet dinner, crispy chicken thighs, roasted vegetables, Southern comfort food.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon black pepper
- 1.5 teaspoons kosher salt, divided
- 4 tablespoons unsalted butter
- 1.5 pounds baby red potatoes, quartered
- 2 cups baby carrots
- 1 medium yellow onion, sliced
- 2 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, pour the buttermilk over the chicken thighs, ensuring they are fully submerged. Let them soak while you prepare the other ingredients.
In a shallow dish, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and 1 teaspoon of kosher salt. Mix thoroughly.
Remove the chicken thighs from the buttermilk, allowing any excess to drip off. Coat each piece evenly in the flour mixture and place them on a plate.
Heat a large, oven-safe skillet over medium heat and melt the butter. Once the butter is melted and begins to sizzle, arrange the chicken thighs in the skillet, skin-side down. Cook for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside.
In the same skillet, add the baby red potatoes, baby carrots, and sliced onion. Drizzle the olive oil over the vegetables and sprinkle with the remaining 0.5 teaspoon of kosher salt. Stir well to coat the vegetables in the butter, olive oil, and any residual seasonings from the skillet.
Nestle the seared chicken thighs on top of the vegetables in the skillet. Transfer the skillet to the oven and bake for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Remove the skillet from the oven and let the dish rest for 5 minutes before serving.
Serve the chicken and vegetables family-style, garnished with fresh parsley or a sprinkle of paprika for extra color if desired. Enjoy your Southern Chicken Bake!
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 10.9 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1501 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
