Lemony Balsamic-Mustard Marinated Roast Chicken with Rosemary & Garlic

Jay came over for dinner again tonight (this is our standing Sunday night dinner). I had planned this chicken for a couple of weeks ago but never made it because it required an overnight marinade.

- The chicken recipe is also in Fine Cooking's 101 Delicious Chicken Recipes special issue. I'm such a sucker for special issues. Anyway, it was really, really good. Larry says it's a definite do-again. It's virtually no work for dinner, too - almost everything is done the day before.
- Pan fried potatoes - how can they not be good? I like them just like this, fairly unadulterated. I don't really like them as much when you start adding things like onions and peppers.
- Larry said he kind of liked tonight's salad better than last night's. They were both good.
- The souffle cakes were good, not super fantastic. I'm not a big fan of white chocolate. If I make them again, I'll do dark chocolate soufflé cakes with the chocolate-raspberry sauce. I was going to do that tonight but it will take some advance planning to do it.

• Lemony Balsamic-Mustard Marinated Roast Chicken with Rosemary & Garlic (Fine Cooking #62 January 2004, p. 50)
• Pan-Fried Red Potatoes with Pancetta & Rosemary (Fine Cooking #71, May 2005, p. 10)
• Forty Shades of Green Salad (Fine Cooking #53, November 2002, p. 53)
• White Chocolate Soufflé Cakes with Raspberry-Chocolate Sauce (Fine Cooking #68, Holiday Baking Winter 2005, p. 69)

Wine: Steven Bannus 2003 Pinot Noir (Central Coast, California). This is a very inexpensive wine that Jay picked up - pretty good for the price. Very fruity and a nice, jammy nose.