A classic dish that any French chef (strike that—any chef, period) should master, roast chicken doesn’t have to be boring. The dish is traditionally made with the chicken cut into pieces, but this version presents the whole bird to the table for a show-stopping centerpiece with a wallop of flavor.
Traditional moules marinières are made with cream, garlic, and parsley. In this variation, Powell adds Dijon mustard to the sauce for a zesty finish. Be sure to serve with lots of crusty bread to soak the juice remaining in each bowl.