Buttermilk and tarragon chicken with potatoes

"Buttermilk and chicken are one of those pairings where magic happens. The buttermilk keeps the chicken tender while adding just the right amount of tang to any dish. I mean, the endless variations of chicken and buttermilk are proof. For this recipe though, I wanted to make this combination a little more weeknight-friendly because, if I’m being honest, I’m probably not going to deep-fry anything after work and deal with the mess afterward. And making a whole roast chicken for two people is also a pretty rare occasion in my house. So I started thinking about how to turn this into a dish where the oven does most of the work for you. I also added one of my favorite ingredients that is criminally underrated: fresh tarragon. It gives the tangy buttermilk sauce a subtle sweetness with its almost vanilla- and licorice-like notes that just can’t be replicated. The recipe starts with a simple sauce that comes together right in your ovenproof pan. This is also where you can easily switch things up: swap the mustard for a different variety or replace the vinegar with wine or even juice. To turn it into a complete meal, I roast potatoes alongside the chicken in the same pan, but you can absolutely leave them out and serve this with some crusty bread or even rice instead. Since the acidity of the buttermilk will significantly prolong the cooking time for the potatoes I recommend parboiling them here. The topping is completely optional, but I think it adds the perfect amount of fresh, zesty contrast. The little cornichon on top, if you will. And one note on curdling: Buttermilk will curdle, don’t let that discourage you. It will still comes together as a beautiful sauce in the oven!"