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Herby buttermilk chicken with creamy potato salad. Photo / Chris Court

Serves 4

1/2 cup buttermilk
1 clove garlic, crushed
1 1/2 Tbsp chopped oregano leaves
1 tsp dried thyme
Sea salt and cracked black pepper
4 x 200g chicken marylands, skin on
1kg baby potatoes
1 cup sour cream
1 Tbsp Dijon mustard
1 Tbsp apple cider vinegar
1/4 cup mint leaves
1/4 cup chopped chives
Lemon wedges, to serve

1 Place the buttermilk, garlic, oregano, thyme, salt and pepper in a bowl and mix to combine. Add the chicken and toss to coat. Place the potatoes in a large saucepan of salted cold water and bring to the boil. Cook for 18-20 minutes or until tender. Set aside to cool slightly and cut in half.

2 Place the sour cream, mustard, vinegar, mint and chives in a bowl and mix to combine. Add the potato and toss to coat. Heat a chargrill pan or barbecue over high heat. Chargrill or barbecue the chicken for 10 minutes each side or until cooked through.

3 Serve the chicken with the potato salad and lemon wedges.

* For more recipes by Donna Hay click here.

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