Ingredients

• 1.5 cup buttermilk
• 2 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 4 chicken pieces, bone-in, skin-on
• 1 cup all-purpose flour
• 0.5 cup panko breadcrumbs
• 2 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 2 tablespoon vegetable oil
• 1 pound baby carrots, halved lengthwise
• 1 pound baby potatoes, quartered
• 2 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup chicken broth
• 2 tablespoon butter
• 1 tablespoon lemon juice, fresh
• 1 lemon, wedges for garnish

Steps

1. Remove chicken pieces from refrigerator and pat dry with paper towels. In a shallow bowl, whisk together buttermilk, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder.
2. Place chicken pieces in the buttermilk mixture, ensuring all pieces are submerged and coated evenly. Cover bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
3. Preheat oven to 400°F. Line a 9x13 baking pan with aluminum foil and lightly brush with vegetable oil.
4. In a shallow bowl, whisk together flour, panko breadcrumbs, remaining 1 teaspoon kosher salt, remaining ½ teaspoon black pepper, remaining ½ teaspoon garlic powder, remaining ½ teaspoon onion powder, paprika, and cayenne pepper.
5. Stir fresh parsley and thyme into the breadcrumb mixture until evenly distributed.
6. Remove chicken from buttermilk marinade one piece at a time, allowing excess buttermilk to drip back into the bowl. Working with one piece at a time, coat chicken thoroughly in the breadcrumb mixture, pressing gently so coating adheres. Place coated chicken skin-side up on the prepared baking pan.
7. In a separate bowl, toss baby carrots and baby potatoes with olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
8. Arrange vegetables around the chicken pieces on the baking pan, keeping vegetables in a single layer separate from the chicken.
9. Bake for 35 to 40 minutes, until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of the thigh without touching bone.
10. Remove baking pan from oven and carefully transfer chicken and vegetables to a serving platter, leaving any pan drippings behind.
11. Place baking pan on stovetop over medium heat. Pour chicken broth into the pan and scrape up browned bits from the bottom with a wooden spoon, creating a simple pan sauce.
12. Whisk in butter and lemon juice, cooking for 1 to 2 minutes until the sauce is smooth and warm. Remove from heat.
13. Spoon pan sauce over the chicken and vegetables on the serving platter. Garnish with fresh parsley sprigs and lemon wedges.