On our day off, we decided to try a recipe that takes too long for a weeknight meal: https://cooking.nytimes.com/recipes/1016200-laurie-colwins-baked-mustard-chicken?smid=ck-recipe-iOS-share
Our modifications: first, we halved the recipe, using 4 skin-on drumsticks and 2 bone-in, skin-on chicken breasts. Second, instead of mincing the garlic, we microplaned it to ensure it would be evenly incorporated into the dijon mustard mixture. Third, we did bake for nearly 2 hours at 350, but that duration may have been too long for the breading, which burned slightly. This was a delicious, albeit rich and heavy, meal for us. We served it with mashed potatoes and roasted asparagus. (Dec. 2022)
Cooking Adventures 