One of my hobbies is reading recipes. Sometimes I try them, but that's not required for me to have a good time. Here is one that is elaborate, and maybe I would try it for a special occasion. There are some persnickety things in here - marinate for exactly 12 hours, for example. Don't worry if you don't like anchovies - with all those other ingredients, you'll won't taste them, they'll blend in.

Anchovy-Mustard Roasted Chicken
(adapted from Slow Fires by Justin Smilie)
serves 3-4 people

1 3-pound chicken, thighs and legs separated, breast removed with rib cage and first wing joint attached
2 tablespoons olive oil
Chicken Brine (recipe follows)
Chicken Marinade (recipe follows)

To make the Chicken Brine:

2 quarts cold water
4 sprigs fresh thyme
1 bay leaf
1 tablespoon cracked roasted black pepper
1/2 cup kosher salt
2 tablespoons granulated sugar
1 lemon, thinly sliced

Directions:

Place all ingredients in a 6-quart plastic container and whisk well to dissolve salt and sugar. Add the chicken pieces and cover with plastic. Refrigerate for exactly 12 hours. Remove the chicken from the brine.

To make the Chicken Marinade:

1/2 teaspoon cracked black pepper
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Zest of 1/2 a lemon
Juice of 1/2 lemon
1 clove garlic, chopped
2 anchovies, chopped
1 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon extra-virgin olive oil

Directions:

Place all ingredients in a blender and blend until smooth. Pour marinade into a Pyrex dish. Add the chicken pieces to the marinade and toss to coat well. Cover with plastic wrap and refrigerate. The chicken is ready after 5 hours and will hold in the marinade for up to 3 days.

To cook the chicken, preheat oven to 365 degrees. Heat a large, heavy, oven-proof saute pan over medium heat and add the olive oil. Place the chicken pieces, skin side down in the pan, making sure they are not touching.

Cook the pieces for about 5 minutes until the skin is golden brown. Place the pan in the oven and cook for about 18 minutes.

After 18 minutes, remove the pan from the oven, turn the chicken pieces and let it sit on the stovetop for about 5 minutes. Every minute or so, use a large spoon to baste the chicken with its juices. Halve the breasts. (Note: If the breast is slightly pink, return the whole pan to the oven for 3-4 minutes.)

Serve the chicken with rice, beans or mashed potatoes.