Nancy Meyer’s Dinner Party
My Nancy Meyer’s ladies lapped this one up and my Ina Garten girls just got it. So, after many requests, I’m finally channeling my inner Martha Stewart and sharing with you all a breakdown of the recipes I made for this springy Easter dinner party feast I made for friends at the weekend using produce fresh from the farmers market that day! 🌱
I used some of my go-to organic products, including @avaline organic wine (Use code CHLOESKITCHEN15 for 15% off) for my roast chicken, @clover.sonoma butter & milk for my bechamel sauce, @thegiadzy extra virgin olive oil for everything and @wearebrightland champagne vinegar for my vinaigrette. 🤍
Let’s get started with my recipe for this gorgeous buttery roasted tarragon chicken. Which I made in my Le Crueset everyday pan!
Recipe:
1 whole organic chicken, butterflied (“spatchcocked”)
For the base of the pan:
2 shallots, quartered
1 whole garlic bulb, halved
2 lemons, quartered
1/3 cup white wine -
1/3 cup chicken broth
Salt/Pepper to season
A few sprigs of tarragon
Drizzle of extra virgin olive oil
For the chicken marinade:
4 cloves garlic, crushed
2 sprigs tarragon, finely diced
1 stick butter, melted
A generous amount of Flakey sea salt
And scrunches of black pepper
Zest of one lemon
Method:
Wash your chicken and pat it very dry.
On a chopping board, turn the bird over and cut down each side of its spine, with either a very sharp knife or meat scissors.
Then turn it back over open on your board and give her a squish to press her down flat and now you have officially spatchcocked your first bird! Well done. 🙌🏼
Place her in to your roasting pan or low Dutch oven like I use, linked here. Over all your goodies like the shallots, lemons, garlic, tarragon, white wine etc.
Melt your stick of butter either in a pot on the stove or in the microwave for 1 minute. Add in your crushed garlic, zest of one lemon and freshly diced tarragon.
Now pour your marinade over your chicken, making sure it’s evenly spread. And generously sprinkle with your Maldon flakey sea salt and black pepper.
You can let it sit for 20-30 minutes, covered at room temperature while you prep everything else.
Then bake in the oven at 425 F for 35-45 minutes depending on the size, or until internal temperature in the breast reads 160 F.
When you are ready to serve, let her rest for at least 10 minutes before carving. And then enjoy and don’t forget to lap up that’s glorious just at the bottom of the pan.
Serve with lashings of wine & a beautifully set table with all my favorite pieces from Jenni Kayne and my go to playlist for dinner with friends:
Other recipes:
Hot honey rainbow roasted carrots over whipped feta with pistachios (the recipe linked here also uses blood orange but you can leave that out if you prefer)
Asparagus & minty peas I used this as a base but made it a little lighter without the Parmesan and just simply drizzled them with olive oil, tossed in some fresh mint leaves and squeeze over some lemon juice.
Farmers greens salad with champagne shallot Dijon vinaigrette
Smashed salt & vinegar roasted potatoes
Dessert options I highly recommend:
My latest collab with Sweet Laurel Bakery here in LA is coming for Mother’s Day soon! It’s a grain free, dairy free and refined sugar free version of my classic key lime pie linked here. But so delicious. Stay tuned for more info!
