ready in about an hour; serves 4
You might need to buy:
  • fresh or frozen sliced okra
serves 2
You might need to buy:
  • panko bread crumbs
  • Nonstick cooking spray
  • buttermilk
  • herbes de Provence
  • Coarse salt and freshly ground black pepper
  • finely chopped fresh flat-leaf parsley
Belongs to Lucianolinda Chicken Kiev 
You might need to buy:
  • Boneless and Skinless Chicken Breasts
  • Dijon Mustard
  • Panko Breadcrumbs
  • Lemon
ready in about an hour; serves 6
You might need to buy:
  • dijon mustard
  • prepared mustard
  • chicken breast halves
  • dried parsley

If you have time, let chicken marinate in buttermilk before roasting. This makes it even more tender and adds tang, too! Place chicken and buttermilk mixture in a large plastic bag. Push chicken down into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to chicken as possible. Place in a large bowl. Refrigerate 4 hours or overnight. Then proceed with recipe as written.

ready in about 45 minutes; serves 6
You might need to buy:
  • boneless skinless chicken breasts
  • low-fat buttermilk
You might need to buy:
  • grated orange zest
  • rice vinegar
  • For the Sauce:
  • green onions
  • kosher salt to coat
  • chicken breasts
  • grated fresh ginger
  • red pepper flakes

If barramundi is unavailable, substitute grouper or snapper.

serves 4
You might need to buy:
  • oranges
  • fresh orange juice
  • pitted black olives
  • toasted fennel seeds
  • fresh cilantro leaves
  • Ground black pepper to taste
ready in about 30 minutes; serves 4
You might need to buy:
  • Dijon mustard
  • Kosher salt and pepper
  • navel orange
  • scallions
ready in about 40 minutes; serves 4
You might need to buy:
  • peeled and cut into 2 inch pieces
  • small Yukon Gold potatoes
  • thick wedges
  • Kosher salt and pepper
  • drumsticks)
  • fresh lime juice

If you like, substitute an equal amount of basil for tarragon and replace the thyme with rosemary, oregano, or sage. Do not use dried herbs, which lose potency during cooking and turn the dish gritty. For best flavor, buy a high-quality chicken such as Bell & Evans. The chicken should not exceed 5 pounds or it won’t fit in the skillet. The chicken may slightly overhang the skillet at first, but once browned it will fit.

For a roast chicken recipe that gets the entire bird—not just the breast—seasoned throughout, we butterflied the chicken and made shallow cuts in the dark meat. A thick herb paste not only adhered to the now flat chicken but also penetrated the pockets created by the cuts, giving us the flavorful and aromatic chicken recipe we were looking for.

You might need to buy:
  • table salt plus 1/4 teaspoon
  • - 1 1/2 cups low-sodium chicken broth
  • fresh lemon juice from 1 lemon