After having it a few times, I usually order something else when I go there these days but the chicken is outstanding and the most popular thing on the menu.
But IMO I doubt that recipe as written could generate such a superb result. It seems pretty ordinary -- one that any of us here could have written and probably make just out of their heads all the time.
So ... I suspect there's more to it. There are a few different recipes for this dish out there and I suspect that this one
may be closer to what he actually does. It's the one I tried.
I bet he buys very good chicken for one -- that usually makes a world of difference in any chicken dish. So I'd recommend not using Perdue or anything like that.
I bet he brines his chicken, too, but am not sure.
He almost certainly marinates it in the mustard mixture and doesn't just coat it and roast.
There are other things, technique-wise that a chef in a professional kitchen would do (more like the other recipe I posted) that contribute to making his chicken such a hit.
He's almost always there cooking himself and the kitchen is open, somaybe I'll saunter over there some time and ask him!
You can never go wrong with roast chicken any way you make it, in my book at least.