Roast Chicken with Mustard Soy Marinade, Serves 4
This extremely convenient marinade makes use of pantry staples in most well-stocked and even not-so-well-stocked kitchens.

Ingredients:
3/4 cup mustard
3/4 cup soy sauce
1/2 cup alcohol. Chef Itani recommends sake but white wine or beer will work in a pinch
8 pieces of chicken
1 bunch chard (optional)

1. Combine mustard, soy sauce, and alcohol in a large bowl.
2. Add chicken and refrigerate for at least 30 minutes. Preheat oven to 450 degrees.
3. Season chicken with salt and pepper; then bake skin side up on a rack.
4. Check after 15 minutes and every five minutes until chicken is cooked through. If skin is brown enough, turn the heat down to 300 degrees to finish cooking.

Bonus points: Create a beautiful bed of greens by sautéing a bitter green, like chard, for a seasonal flourish. And best of all, it can be done under five minutes.

1. Separate leaves from stems. Cut leaves into medium 1” pieces, and give the stem a fine dice.
2. Heat a tablespoon of olive oil with garlic. Sauté for one minute.