In a medium bowl, mix the F & W mustard with the olive oil, parsley, chives, lemon juice and rosemary. Season with salt and pepper. Pour half of the mustard dressing into a shallow glass or ceramic baking dish. Add the chicken, turn to coat and let marinate for up to 8 hours in the refrigerator.

Preheat the oven to 375 degrees F. In a large saucepan, cover the potatoes with water and bring to a boil over high heat. Reduce the heat and simmer the potatoes until tender, 20 to 25 minutes. Drain and let cool slightly.

Meanwhile, in a large ovenproof skillet, heat the vegetable oil until shimmering. Remove the chicken from the marinade; arrange the chicken breasts in the skillet, skin side down, and cook over high heat until golden, about 4 minutes. Turn the chicken and cook for 4 minutes longer. Transfer the skillet to the oven and roast the chicken for about 15 minutes, or until cooked through.

When the potatoes are cool enough to handle, peel and cut them into 1-inch chunks. Add the remaining mustard dressing and season with salt and pepper.

Serve the chicken with the warm potato salad.

Recipe Courtesy of Haus Barhyte/The Mustard People.