Mix 1/4 cup pesto (fresh or store bought, refrigerated) with 1/3 cup Dijon mustard, 1 tbsp kosher salt and some cracked pepper into a paste. Slather over 3 pounds of chicken pieces, skin on. (We used breasts, but any portion of the chicken or a whole cut up chicken would work). Refrigerate marinated chicken for at least 4 hours.
Roast in a 400 degree oven until internal temp reaches 170 degrees. (The breasts took about 45 minutes). Serve with steamed veggies, tossed in the chicken fat left behind in the pan. So good!
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