Chicken That Can't Be Beat

It's too hot to spend too much time in the kitchen. This dish is a perfect solution.

  • 1 chicken
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 tsp Tabasco sauce
  • 2 tbsp chopped fresh tarragon
  • 1 tsp kosher salt
  • 2 tbsp extra virgin olive oil

Remove the chicken's back bone and the breast bone if you can (turn it over when the back bone is gone, make a slit at the breast bone and pull it out with the cartilage). The idea is to have a flat chicken.

Mix the remaining ingredients and spread half of it over the inside of the chicken, not the skin side.

Heat 1 tbsp oil and 1/2 tbsp butter in a heavy skillet until hot. Brown the chicken, skin side down, about 5-7 minutes.

YOU CAN LEAVE THE CHICKEN AT THIS POINT UP TO 24 HOURS IN THE REFRIGERATOR.

Preheat the over to 350F. Turn the chicken, spread the remaining mixture on the browned skin side, and bake 30-35 minutes in the over.

I serve this with smashed Yukon Gold potatoes: cut them in half, boil until tender and then smash with very little butter and some milk. Add sea salt or kosher salt to the potatoes; it really enhances the dish.