You can never have enough great chicken recipes. And this particular recipe is my fallback Friday night dinner because it’s so easy to put together after a long, busy week. You’ll need a vertical roasting rack for this recipe. If you don’t want to invest in one, try a used beer can. Vertical roasting produces an evenly browned chicken every time. In this recipe, the blending of grainy Dijon mustard along with balsamic vinegar and soy sauce is a nice balance of flavors for the marinade, which adds color and depth. The addition of prunes and cognac brings a touch of fruity sweetness. The orange yam nuggets add a welcome color. I prefer cooking the chicken at 425 degrees F, which keeps the meat juicy and the skin browned and crisp. Watch carefully; if it begins to brown too quickly, you can tent the top with aluminum foil to protect …