Oven Fried Chicken & Roasted Potato Salad

When the weather gets warm we don’t usually think of using the oven to prepare food but in fact it can be the easiest way to prepare several dishes for a picnic. In this Convection meal we baked “fried chicken” and roasted some potatoes to mix with a butter lettuce salad, a truly sublime meal that is so easy to prepare. Every time I make this meal I get rave reviews on the chicken and people love the contrast of the lettuce with the roasted potatoes, so try something different for your next picnic I think you will truly be impressed

Meal Preparation Plan

As usual the key is planning because the chicken needs to soak in a buttermilk spice bath for a day before cooking. An hour before you are ready to cook the chicken you dredge it in flour and set it aside so the flour is absorbed by the buttermilk, then bake it in Convection for approximately 35-40 minutes depending on the size of the chicken pieces. You will be amazed at how the crust crisps in the oven and the meat remains moist, its every bit as good as chicken fried in oil and need I add many less calories.

The potatoes take about 30 minutes to cook and need to cool for 10-15 minutes before being combined with the salad and tossed with the dressing.

Buttermilk Spice Oven Roast Chicken

  • 12 – chicken drumsticks or a combination of thighs and drumsticks
  • 2 – cups buttermilk
  • 2 – tablespoons dried onion parsley powder
  • 1 – tablespoon garlic powder
  • 3 – teaspoons kosher salt
  • 2 – teaspoons ground black pepper
  • ¼ – cup Dijon mustard
  • 3 – teaspoons dried mustard powder
  • 3 – teaspoons cayenne powder
  • 3 – cups all purpose flour
  • 1 – tablespoon baking powder

Place the chicken pieces in a large glass container or 1-gallon resealable bag.

Measure all the spices into a small bowl and mix to blend.

Combine the buttermilk with the Dijon mustard stir in ½ of the spice mixture and pour over the chicken and refrigerate for at least one day.

Whisk the flour with the baking powder and the remaining spices and spread into a large glass-baking dish.

Dredge the chicken pieces in the flour without shaking off any of the marinade, place the floured chicken pieces on a parchment lined rimmed baking sheet and set aside for one hour.

Preheat the oven to Convection or Convection Roast 400°

Cook the chicken for 35-40 minutes depending on the size of the pieces. If it looks a little dry on top as it cooks, give it a light brushing of vegetable oil.

Cool before devouring!

Roasted Potato Butter Lettuce Salad

  • 2lbs – small red potatoes, scrubbed and cut into quarters
  • 1 – tablespoon grapeseed or vegetable oil
  • Kosher salt
  • ½ – teaspoon dried thyme
  • 1 – butter lettuce torn into small pieces or 1 bag of butter lettuce mix
  • Dressing
  • 1 – tablespoon olive oil
  • 1 – tablespoon mayonnaise
  • 1 – tablespoon fresh lemon juice
  • 4 – green onions thinly sliced.

Preheat the oven to Convection or Convection Roast 400 degrees

Toss the potatoes with the oil, salt & thyme and spread onto a rimmed baking sheet and roast for 15 minutes. Stir the potatoes so they cook evenly on all sides and cook for another 15 minutes until crisp on the edges. Remove from the oven and set aside to cool for at least 10 minutes. Toss the warm potatoes in a large bowl with the dressing and gently fold in the lettuce.

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