Fall
Buttermilk-Marinated Roast Chicken with Tarragon and Dijon Mustard
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17 Reviews
Melissa J.
July 2, 2019
Holy Smokes- this burned at 450 F. Although, the chicken was moist (despite the burnt skin), everything in the pan also burned, so deglazing was not an option to use as a sauce! Might make this again, but turn down the heat and broil at the end if necessary to crisp the skin.
diver114
September 5, 2017
Preparing for hurricane Irma. Can this be mixed together and frozen?? Thanks
whatshername
March 12, 2017
This was amazing! The marinade keeps the chicken so moist. I made a slight modification. I used bone-in chicken thighs. (It was what I had and I really wanted to try this. If using thighs, increase cooking time by 10/15 minutes.) Thank you for another wonderful recipe!
diver114
May 25, 2016
This is delish!!!!! We stood over the stove shoving it in our mouths! The second time I cooked this I decreased the salt to about 3/4tbl.
Kelly
February 9, 2016
Can this be roasted as a whole chicken? If so how long would you roast and at what oven temp thx
Ellen
January 31, 2016
How can you remove the tarragon from the marinade when it is chopped?
Do you need to add any oil to the skillet before adding the chicken?
Do you need to add any oil to the skillet before adding the chicken?
jeanne_marie
January 25, 2016
Simply amazing! I've cooked many a roast chickens....but this one was far above in flavor, easiness, and total satisfaction. Bravo! Def be making this again and again and again!
Maegan
January 13, 2016
This is the first roasted chicken that has turned out delicious for me and not destroyed my oven in the process! Thank you! I roasted the chicken in an oval roasting pan and moved the rack down one slot so I wouldn't have any splatters.
Sarah W.
January 10, 2016
Is there any reason not to cook this with chicken parts? I am averse to cutting up chicken.
Marguerite
January 10, 2016
Can anything be substituted for the Buttermilk to make a kosher version, or does the chemistry work only w/ buttermilk? thanks
leah_shelton_pucciarelli
January 10, 2016
You can use a non dairy milk mixed with a little vinegar to make a dairy free buttermilk. I use soymilk with apple cider vinegar.
Sierra D.
January 9, 2016
Thanks! I'm the lone vegetarian in a sea of carnivores, and I don't always trust my instincts when it comes to timing cooking meat.
Sierra D.
January 8, 2016
What would the cooking time be if I used all chicken breast halves (I live with picky people)?
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