One of the most popular recipes on SKCC is Samin’s Buttermilk chicken and for good reason: It’s foolproof, golden brown and a well-seasoned roast chicken. So perfect, that I’ve swapped traditional turkeys on thanksgiving for multiple chickens that my guests raved over. This is a nod to Samin’s chicken with a spring twist. We infuse the buttermilk with lots of fresh herbs and roast the whole thing over thinly-sliced potatoes and leeks.

Some like the look of a whole chicken, but my family likes to pick and choose their pieces, so I buy the package of the chicken already broken down (skin on, bone in so we still get all that great flavor). They have this option at most markets, I buy ours at Trader Joes, or a butcher can break one down for you.

A cross between a beginner-friendly potatoes de anna and a classic roast chicken - it is the perfect Sunday meal that makes the house smell like a French bistro.