Honey mustard, but like, classy.
It all started because I was craving honey-mustard chicken. A honey mustard marinade works best with a smooth mustard like Dijon; you want the tangy mustard to really mix well with the honey so it's easy to distribute in all the chicken's nooks and crannies. To roast a side dish at the same time as the main, I added halved little creamer potatoes to the sheet pan as well.
All that sweet honey-mustard flavor cried out for bitter greens on the plate, so I added frisée and parsley to each serving, nudging the greens between the hot potatoes so they warmed and softened ever so slightly. If you can't find frisée, escarole also works just fine. In one of the early renditions of this dish, I just drizzled a Dijon mustard vinaigrette over each little side salad, and it was just kind of's suggestion, I used a punchy whole grain mustard in the dressing instead, and drizzled it liberally over not only the salad and potatoes, but the chicken as well. The whole mustard seeds in old-style French mustard are delightfully crunchy, bursting with a pleasant pickly-tart spiciness as you bite into them.
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