Buttermilk Yogurt Marinated Chicken with Air-Fried Potatoes & Salad
Family-approved, easy dinner that serves 6!
Ingredients:
1 Perdue Oven Stuffer Roaster, cut into pieces (breasts, thighs, legs, wings)
1 cup Chobani plain Greek yogurt
½ cup low-fat buttermilk
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp lemon juice
2 tsp paprika
1 tsp onion powder
1 tsp dried thyme (or oregano)
½ tsp cayenne pepper (optional, for heat)
1½ tsp salt
½ tsp black pepper
For the sides:
2 lbs potatoes, cut into wedges
2 tbsp olive oil
1 tsp garlic powder
½ tsp paprika
Salt & pepper, to taste
Fresh salad of choice (mixed greens, cucumber, tomato, etc.)
Directions:
1) Marinate chicken: In a large bowl, whisk together Greek yogurt, buttermilk, olive oil, garlic, lemon juice, and spices. Add chicken pieces, coat well, cover, and refrigerate at least 4 hours (overnight is best).
2) Bake chicken: Preheat oven to 400°F. Place chicken on a parchment-lined baking sheet or roasting rack. Bake 35–45 minutes until golden brown and internal temp reaches 165°F. Broil last 2 minutes if you want extra crisp edges.
3) Air-fry potatoes: Toss potato wedges with olive oil, garlic powder, paprika, salt, and pepper. Air fry at 400°F for 15–18 minutes, shaking halfway, until golden and crispy.
4) Assemble meal: Serve chicken with air-fried potatoes and a fresh green salad.
