Let the mustard do the work! The mouth-watering combination of sweet and savory makes this recipe novel enough for a holiday meal, but it's easy enough to prepare for a week-night.
Heat the mustard and olive oil together in a small saucepan, stirring occasionally so that it does not scorch. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450F.
Brush chicken with oil and mustard mixture and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet. Cover tightly with lid or tin-foil. At this point, the prepared chicken can be allowed to marinate in the fridge overnight, or can be cooked immediately.
Roast chicken, turning once, until golden and cooked through- about 50 minutes. Uncover and turn on the oven's "convection" setting for the last ten minutes for crisper skin.
We chose to serve our chicken on a bed of rosemary and pomegranate- for an extra infusion of flavors- but the mustard marinade makes this dish extremely versatile. It pairs easily with almost any favorite side-dish, like the Squash and Corn Layered Dish or Meyer Lemon Broccoli. Enjoy!