1 Whole chicken (3-4 pounds)
1 Bunch fresh thyme
4 Garlic cloves crushed
2 Cups buttermilk
¼ Cup Frank’s hot sauce
2 Tablespoons whole grain mustard
½ Teaspoon grated nutmeg
1 Tablespoon peppercorns crushed (black, pink, multicolor all work fine)
1 Tablespoon Kosher salt
½ Cup of your favorite white wine
1 Pound rainbow potatoes (red, russet, golden)
1 Each red and yellow peppers, quartered
1 Large onion, sliced
2-3 Large jalapeno peppers
1 Large container cherry tomatoes
1 Lemon

3 days ahead – combine buttermilk, thyme, garlic, hot sauce, mustard, nutmeg, peppercorns and salt in a large resealable bag. Rinse the chicken under cold water then dry completely with paper towels and place on cutting board. Remove the backbone using kitchen scissors or a very sharp chef’s knife. Butterfly the chicken by placing it breast side up on cutting board and press hard on the breastbone to flatten. Using a chef’s knife cut part way through all the joints – thigh/drumstick and wing/breast.
Add the chicken to the mixture and express as much air as possible, zip bag shut. Place in a second bag and zip shut. Place in bowl in your refrigerator. At each meal take the chicken out and gently massage/turn the bag for 3 days.

Serving day….Preheat oven to 450 degrees
Take the chicken out of marinade and place skin side down in a large cast iron pan over high heat. Cook for about 5-8 min to get color on the chicken, turn and cook another 3-4 minutes, remove from heat. Put the garlic, thyme and a couple spoons of the marinade on top of chicken. Add quartered potatoes, sliced onion, and quartered peppers and sprinkle all with Kosher salt and fresh ground pepper. Move the pan to oven and roast for about 30-40 min – testing potatoes for doneness. Remove from oven and place chicken on a cutting board to rest for 10 minutes. Remove vegetables to serving platter. Put the pan back on the heat and add white wine to deglaze pan and reduce to half to create a simple sauce. Using a chef’s knife cut chicken into serving sizes placed on platter with vegetables. Roast jalapenos, If you like a bit of heat in your dish, over gas flame on stovetop till blackened, quarter and add to serving platter. Drizzle pan sauce over entire platter.

In a skillet, while chicken is cooking, add a couple tablespoons of olive oil and container of cherry tomatoes add Kosher salt and fresh ground pepper, lemon zest and juice of one lemon and sauté until tomatoes burst and are tender. Place in serving bowl.

Family style is the best way to serve this dish – chicken and root vegetables on a platter dressed in the pan sauce with jalapenos with the cherry tomato dish on the side. Rustic style bread is a must to sop up the sauce of both the chicken dish and the cherry tomatoes.