Buttermilk-marinated roast chicken with tarragon and dijon mustard
Roast
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! <br /> <br />Years ago, when my husband and I were dating, he took me to the U.S. 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, then brushing it on chicken pieces to roast in the oven. <br /> <br />I made that recipe over and over again. It was easy and delicious. And it made me feel like I was really cooking something! <br /> <br />Let this chicken marinate 1 to 3 days and cook with LOVE.
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