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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Buttermilk Marinated Roast Chicken with Tarragon and Dijon Mustard

September 14, 2015 by Mary 37 Comments

This has become my favorite way to roast chicken. Remove the backbone, smash the breast down, add a few strategic cuts, which helps it cook quickly, makes it perfect for a weeknight dinner! I love this new marinade I made up to make this recipe – Buttermilk Marinated Roast Chicken with Tarragon and Dijon Mustard.

This all came to life because of the US Open going on right now. Years ago, when my husband and I were dating, he took me to the Open, my first time. There, we had a drink with a napkin that had a chicken recipe printed on it for Dijon Roasted Chicken. It was sponsored by the Dijon mustard people and I remember the recipe called for making a simple sauce of whisking together melted butter, Dijon mustard and dried tarragon (we didn’t have fresh readily available in those days) and brushed it on chicken pieces to roast in the oven.

I made that recipe over and over again. It was easy and delicious. And it made me feel like I was really cooking something!

So with the Open happening now, I was called back to it and came up with this recipe – truly delicious! And you can marinate this chicken for 1 – 3 days. The buttermilk and other flavors will just sink in more and make the chicken only more creamy and luscious.

But first, it’s important to start with a great chicken! Buy it from a local farm if you can. It may cost a tiny bit more but it’s so worth it.

Second Chance Farm business card.Up here in Columbia County, NY, I think Charlie and Kim of Second Chance Farm have THE BEST chickens around. Theirs have meaty breasts yet the dark meat is not tough and they have 3.5 lbs. in size, which is what I like.

Now in my younger days, if I didn’t have the exact right ingredients for a recipe, I’d freak – and go get them or send my husband to get them or not make the recipe.

Stupid. Really stupid.

Buttermilk marinated roast chicken - tarragon, nutmeg, garlic and red peppercorns.

So if you don’t have red peppercorns, don’t fret, just use black peppercorns. Improvise and most importantly, have fun and cook with a positive loving attitude.

Try this recipe, be sure to make it with love to nourish your tummy and your soul. The best part of making recipes to marinate, is that you do the work beforehand and then the night of your dinner, it’s easy-peasy. Nice!!

BUTTERMILK MARINATED ROAST CHICKEN WITH TARRAGON AND DIJON MUSTARD – serves 4

1/4 cup chopped fresh tarragon
1 Tbs. red peppercorns, crushed (If you don’t have red peppercorns, use black, no worries)
5 cloves of garlic, crushed
11/2 cups buttermilk (I use Kate’s)
2 Tbs. peanut oil
2 Tbs. Dijon mustard
3/4 tsp. fresh grated nutmeg
1 Tbs. coarse sea salt
1 3.5 lbs. chicken, backbone cut out and butterflied.
1 Tbs. peanut or grapeseed oil
¼ cup dry white wine for deglazing (optional)

Wash and dry your chicken. Using kitchen shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken.

Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through both sides of the joint between the wings and the breast.

Crush your peppercorns by placing them in a small Ziploc bag and smashing them with a heavy bottle.

Buttermilk roast chicken with tarragon & Dijon Mustard in a bag.

Buttermilk marinated roast chicken with tarragon & Dijon Mustard in a skillet.

Place the dried chicken in a large Ziploc bag and add the remaining ingredients including the smashed peppercorns. Massage everything together to combine and refrigerate for 1 – 3 days. When you open your refrigerator during that time, massage the chicken and flip the bag over.

On the day you’re ready to cook, remove the chicken from the refrigerator at least 30 minutes before.

Preheat the oven to 450°.

Set the chicken in a large skillet skin side up; spoon a little marinade on top and then grab the garlic, peppers and tarragon out of the marinade and spread on top of the chicken. Drizzle 1 Tbs. peanut or grapeseed oil all over the top of the chicken.

Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through.

Buttermilk marinated roast chicken with tarragon & Dijon mustard on a platter.Transfer the chicken to a cutting board or platter. Let the chicken rest for 5 minutes.

Buttermilk marinated roast chicken with tarragon and Dijon mustard with sauce.Meanwhile, deglaze your pan with the white wine. Boil for a few minutes on high heat stirring constantly until reduced in half. Pour the juices over the chicken, cut it into 8 pieces and serve.
Buttermilk marinated roast chicken with tarragon and Dijon mustard on a plate with sorrel avocado tomato and chive salad.

You will LOVE this!!

I served this with a salad of sorrel, avocado, garden tomatoes, champagne vinaigrette and fresh chives.

Hey! We’re now on Instagram!! Follow us @foodiesloveyou – https://instagram.com/foodiesloveyou/ See you there!

Filed Under: Dinner, Poultry Tagged With: best roast chicken, buttermilk roasted chicken, Dijon chicken, easy roast chicken, quick roasted chicken, Second Chance Farm

Gran Luchito & Buttermilk Marinated Roast Chicken

December 17, 2014 by Mary 8 Comments

Gran Luchito Smoked Chili Paste.The next item from our winter box is the Gran Luchito Smoked Pepper Paste from Chelsea Market Baskets. (They also make the best holiday gift baskets!) The owner, David Porat, sent this to me months ago to try out. I immediately loved it and wanted it in a box, but it wasn’t available until just now. This little jar is packed with potent taste and should be invited in to everyone’s kitchen! It truly is an ingredient, not to be eaten right out of the jar as it is super strong. Mixing it with other things allows you to appreciate the full flavor of these rare smoked Mexican chillies that have all been ethically sourced – nice! I made this Gran Luchito & Buttermilk Marinated Roast Chicken recipe and it is so good!! (There are other recipes here as well.)

You may remember that my husband is not a fan of smoked things, but he LOVES this chicken. The paste also has a bit of agave and some garlic. This recipe is so easy with only four ingredients and again, it’s because the chilli paste is packed with flavor. Just plan ahead to marinate it for 2 days. This way, the chilli flavors really permeate the meat and the buttermilk makes it creamy and silky all at the same time. Do it on a Saturday and you’ve got yourself an easy dinner for a Monday evening. Make it with LOVE and it will overflow with extra deliciousness! 

GRAN LUCHITO & BUTTERMILK MARINATED ROAST CHICKEN – serves 4

One 3.5 lb. whole chicken
1.5 cups of whole buttermilk – preferably Kate’s
1.5 Tbs. of Gran Luchito Smoked Chilli Paste
1 tsp. crushed Juniper berries

Two days before serving, wash and paper towel dry your chicken. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks as well as cut partway through the joint between the wings and the breast. This will allow the chicken to cook much faster.
Gran Luchito Buttermilk Marinated Roast Chicken ingredients.
Combine the buttermilk, Gran Luchito and crushed juniper berries in a small bowl and whisk together. Gran Luchito Buttermilk Marinated Chicken in a bag.Pour this mixture in a ziplock bag and put your chicken in. Close the bag and distribute the marinade all over. Store in the refrigerator for two days, turning the bag over and rubbing the marinade in periodically.

Gran Luchito Buttermilk Roasted Chicken in a pan.On the day you’re serving the chicken, preheat the oven to 450°. Place the chicken with the marinade in a non-stick, ovenproof skillet. (I did this or you can drain it from the marinade as essentially it does make a mess in your skillet but it probably imparts more flavor this way. With the skillet being non-stick, it fortunately cleans up easily.)

Set the skillet over high heat and cook the chicken until it starts to brown, about 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Carefully remove the chicken from the skillet (remember the handle is piping hot so do not grab it unless you have a hotpad on!) and place on a platter. Let the chicken rest for 5 – 10 minutes. Cut it into 8 pieces and serve with LOVE.Gran Luchito Buttermilk Roasted Chicken on a platter from Nov 17, 2014

Filed Under: Dinner, Poultry Tagged With: buttermilk marinated smoked chicken, Chelsea Market Baskets, Gran Luchito Smoked Chilli Paste, quick roasted chicken

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Mary Frances

Mary Frances

Spread love through cooking.

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