First of all, the number of dishes in this thread has me salivating and wanting to cook a lot more. I am going to do my best and try most of them. I may fail and not make them all, but it will be a tasty failure.
As for my submission, I am choosing Molly Stevens' Roast Chicken Pieces Dijonnaise. I must say, however, that this recipe was not one that I would have normally chosen. I think it was maybe the descriptor of Dijonnaise -- it sounds sort of clichéed and commercial. Anyhow, I was borrowing Justin0505's Fowler honesuki and looking for different recipes that called for breaking down a chicken, so I chose this one one evening. Since then (Nov 2012) I have made it around ten times. It's easy, extremely tasty, and my wife loves it. She calls the resulting sauce of mustard, creme fraiche, chicken fat, and dry vermouth her crack cocaine soup.
The active time for this recipe is very minimal (around 20 mins); you just have to prepare a bit ahead of time as it needs 1.5 hours for the chicken to marinate in the mustard. Btw, this reminds that I should try a Lyonnaise chicken dish with a red wine vinegar sauce. I had it in Lyon a few years back and it was fabulous. Side track.
So here are the photos of the recipe pages from the cookbook.
Edit: My only recommendation is to use the best quality creme fraiche you can get. That alouette stuff sucked and didn't work hardly at all.