Chicken Platter
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Dinner,  Instant Pot,  Side Dish

Dijon-Tarragon Roast Chicken Platter

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If there is anything I have in common with Ina Garten, its a love for roast chicken. It’s easy, tasty, and allows for near infinite variation. As a side benefit, roast chicken can be an easy weeknight meal for the family or romantic date night special. Normally, I do a pretty basic butter-herb mixture to spread over the chicken, but I wanted to mix that up a bit for this meal. I also was looking to have a complete meal where the core flavors were tied into all of the dishes.

So, I ended up with a Dijon-Tarragon Roast Chicken along side Tarragon Mashed Potatoes and Charred Brussels Sprouts in a mustard-white wine vinegar sauce. That may sound like a pretty good amount but it was all really easy and took about an hour total! I started by spatchcocking the chicken to allow it to roast faster, easily my favorite way to cook chicken. To try something new, I made the potatoes in the Instant Pot for convenience more than anything else, since it freed up stovetop space.

I am also starting to use Za’atar in a lot of my recipes. It’s easy, packs a lot of flavor, and honestly goes with almost anything. It is essentially thyme, sesame, and typically sumac which is a subtle but interesting combination of flavor and texture. I wove it in to the chicken and the mashed potatoes to add some base flavor.

Chicken Platter with Decoy Wine
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Wine Pairing: Decoy Sauvignon Blanc

Decoy is one of several labels that falls under the Duckhorn collection using grapes from Northern Sonoma. Its readily available at almost every wine store that I have been to and typically runs for about $20 a bottle. At that price point, this is a date nigh/special occasion white wine for me. Decoy/Duckhorn has been one of our favorite wineries for a while. It actually first caught our attention because of the duck on the label, of all things. We thought that was really funny for some reason or another and we commonly just call it “duck wine.”

As for the taste, its a very clean, crisp Sauvignon Blanc. It has the subtle fruit note you would expect and much to my pleasure is not aged in oak at all! It went well with this meal as it didn’t try to overpower the flavors but the clean flavor enhanced the dijon and tarragon. I would definitely pair this with almost any roast chicken recipe!

Dijon-Tarragon Roast Chicken Platter

A complete meal with the flavors of dijon and tarragon mixed in for a harmonious dinner!
Prep Time10 mins
Cook Time50 mins
Rest TIme10 mins
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: French
Keyword: brussels sprouts, chicken, Instant Pot, Mashed Potato, spatchcock
Servings: 4 People



  • 4-5 Lb Chicken Spatchcocked (link below)
  • 1.5 Tsp Tarragon minced
  • 1 Tbs Dijon heaping
  • 1 Tbs Grainy Mustard heaping
  • 1 Tsp Za’atar
  • 1 Tbs Butter softened
  • 1 Lemon Zested and Sliced
  • 2 Garlic Cloves smashed
  • 3 Tbs Brandy or Cognac
  • Salt & Pepper to taste


  • 4-6 Yukon Gold Potatoes peeled and cut into 1.5″ chunks
  • 4 Tbs Butter melted
  • 1/2 Cup Half & Half warmed
  • 1 Tsp Tarragon minced
  • 1/2 Tsp Za’atar
  • Salt & Pepper to taste

Brussels Sprouts

  • 10-15 Brussels Sprouts halved
  • 1 Tsp Grapeseed Oil
  • 1 Tsp Dijon heaping
  • 1 Tsp Grainy Mustard heaping
  • 1/4 Cup White Wine Vinegar
  • Salt & Pepper to taste



  • Preheat the oven to 425F.
  • Spatchcock the chicken (Instructions here).
  • Combine all of the other ingredients into a paste.
  • Place the lemon slices and garlic on the bottom of your skillet or roaster.
  • Salt and pepper the underside (former inside) of the chicken. Optional: spread some dijon on the back as well.
  • Place the chicken, breast side up, in the skillet/roaster. Spread the mix all over the chicken in an even layer. Salt and Pepper after.
  • Roast for 40 minutes.
  • Remove and pour the coganc/brandy around the edges of the chicken. Roast for another 10 minutes.
  • Remove and let rest for 10 minutes or so.
  • Optional: Put the skillet on over medium heat and add a little more mustard (1 Tbs) along with 1/4 Cup broth and make a gravy with the remnants from the roasting. Finish it off with 1 Tbs butter for richness.


  • Put the potatoes in a steamer basket with 2 cups of water in the Instant Pot.
  • Pressure Cook on HIGH for 10 minutes.
  • Do a natural pressure release for 5 minutes, then quick release.
  • Run the potatoes through a rice, food mill, or manual mash.
  • Fold in the butter, za’atar, tarragon, and salt/pepper first. Then fold in the half and half.

Brussels Sprouts

  • Heat the grapeseed oil in a skillet over medium-high heat.
  • Cook the sprouts flat side down for 7-8 minutes until blackened and charred.
  • Remove the sprouts.
  • Deglaze with the vinegar. Add the mustards and allow to thicken for 1-2 minutes.
  • Toss the sprouts back in and make sure the sprouts are covered.

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