Perfectly juicy, perfectly easy. If you don't eat chicken skin, skip the step of drying in the fridge. It's only purpose is to make the skin ultra crispy. However, do not make this dish with skinless chicken -the long baking time will dry the meat out. Just remove the skin after baking if it is not your thing.
If you're short on time, you can skip drying out the chicken, the skin will just be less crispy after baking.
You can also add cut-up Yukon Gold potatoes to the sheet pan to create a side dish at the same time. Super yummy after soaking up all the drippings. —Alice
Chicken quarters (leg+thigh), skin on
Salt/Pepper (to taste)
Flour (optional, for gravy)
In This Recipe
Set chicken on rack in a sheet pan. Refrigerate, UNCOVERED, for 8-24 hours.
You can also use a cast iron skillet or casserole dish. Just make sure the chicken is not crowded. Cooking time will be roughly the same for 2-8 pieces as long as they aren't crowded in your chosen pan(s).
Generously slather each chicken piece in mustard and season with tarragon. Lightly salt/pepper. Return to sheet pan.
Bake at 300 degrees for 1 hour
Increase heat to 425 degrees and bake an additional 25 minutes.
Set chicken aside to rest while you make gravy from the pan drippings.
Make gravy with pan drippings: should have a ratio of about 2 Tbsp grease/drippings to 2 Tbsp flour. Transfer drippings to pan on stovetop, or just put sheetpan on stovetop, on low heat. Whisk flour in, then add very gradually add 1-2 cups water, scraping up brown bits, until you reach your desired thickness. Add a glob of mustard to taste (or omit). Season with salt & pepper. If you happen to have cream on hand, you can also add a glug or two of that to up the creaminess.