(He called me) Roasted Chicken

Sometimes guys actually call when they say they're going to. And the perfect thing to take one's mind off the call that may never come? Cooking, of course. And I think I'm slowly coming up with the list of essentials one needs to cook almost anything.

So far it includes: olive oil, Dijon mustard, garlic, flat leaf Italian parsley, lemons, celery, low-sodium chicken stock/broth, onions and carrots (not baby carrots). And any kind of chicken. Stand by as the list gets updated periodically.

(He called me) Roasted Chicken:
Chicken parts: thighs, drumsticks, etc. Maybe use one of them fryer packs.

In bigass pan (13x9), whisk together about 1/4 cup Dijon mustard, 1/2 cup of balsamic vinegar, 3 minced garlic cloves, salt, pepper and the juice of one lemon. (zest the lemon first. you'll use it later. Then, roll lemon before cutting/juicing, it helps release the juice). Then whisk in a lot of olive oil (1/2 cup perhaps). Taste it. If it tastes good, you're set. This is essentially homemade Balsamic Vinagrette. Put chicken in, turn to coat, cover and refrigemarinate overnight, turning when you think about it.
Roast in 400' oven for about 45 minutes. Put chicken on serving plate. Pour drippngs into saucepan, bring to boil and let thicken/reduce for 5-10 minutes. Make sure you get those crunchy brown bits, too. Pour sauce over chicken. Sprinkle with zest of aforementioned lemon and some chopped parsley.

This is great the next day. Very juicy/flavorful. For sides, roasted vegetables: asparagus, cherry tomatoes, etc. I just put a couple thighs on top of a spinach/tomato/mushroom salad. What I like most about this recipe is that it takes little to no thought/effort and I often have the essentials in my pantry/fridge.