Ingredients:
- Canola oil as needed
- 6 bone-in, skin-on chicken breast halves, each about 1/2 lb.
- 1/2 tsp. kosher salt
- 5 Tbs. Dijon mustard
- 2 garlic cloves, minced
- 4 tsp. chopped fresh tarragon
- 1 Tbs. snipped fresh chives
Directions:
Preheat a broiler for 10 to 15 minutes. Have ready a 2-piece broiler pan and coat the rack well with canola oil.
Pat the chicken breasts dry with paper towels and sprinkle on both sides with the salt. In a small bowl, stir together the mustard, garlic, tarragon and chives until well blended.
Place the chicken, skin side down, on the prepared broiler rack. Broil until the exposed flesh of the breasts is golden brown, about 10 minutes.
Remove the broiler pan and place it on the stovetop. Using tongs, turn the chicken skin side up. Spread the mustard mixture evenly over the chicken skin. Return the chicken to the broiler and broil until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part of a chicken breast, away from the bone, registers 160°F, 5 to 10 minutes more.
Transfer the chicken to a warmed platter and let stand for 5 minutes before serving. Serves 6.
Adapted from Williams-Sonoma Chicken for Dinner (Weldon Owen, 2009).