You start by searing bone-in chicken breasts in a frying pan just long enough to get them nice and browned, about 10 minutes. In the meantime, mix up a quick sauce of Dijon mustard and poultry seasoning, and chop up a few onions and carrots…for this recipe I like getting large sweet onions. Once the chicken is browned, spread the mustard sauce over it and pop it in a roasting pan with the veggies. Now roast it for about 40 minutes. Your chicken will be tender and juicy and the veggies will have a lovely half soft and half crispy texture.
Sprinkle some chopped parsley on top and grind some pepper over the whole thing and voila! Sunday dinner on Thursday. Or Wednesday. Or even on a Sunday where you want to spend a little less time in the kitchen. It’s like having your cake and eating it too. Or your chicken. You get my general drift…