Slow-Roasted Chicken with Garlic and Mustard Pan Sauce

Steps

1. 1

   Pat the chicken leg quarters dry with paper towels. Season all over with the kosher salt, including under the skin where practical, and place them skin-side up at room temperature for about 30 minutes. This brief dry brine seasons the meat and removes the refrigerator chill so the chicken cooks more evenly.

   Start 30-minute timer
2. 2

   Meanwhile, heat the oven to 300°F (150 °C) (150°C (300 °F)). Use a roasting pan or baking dish no larger than 9 by 13 inches; excessive surface area can evaporate the juices needed for the sauce.

3. 3

   Arrange the chicken skin-side up in the pan. Place the prepared garlic heads beside the chicken and drizzle them with the olive oil.

4. 4

   Roast for about 2½ hours, rotating the pan once if needed, until the chicken is deeply golden, the skin is paper-thin and crisp, and the meat is extremely tender. The thickest part should reach at least 175°F (79 °C) (80°C (176 °F)), with no pinkness at the bone.

5. 5

   Transfer the chicken and roasted garlic to a platter and loosely tent the chicken with foil. Let it rest while you make the sauce; reserve the juices and rendered fat in the roasting pan.

6. 6

   When the garlic is cool enough to handle, squeeze the soft cloves from their skins into a bowl and mash them to a smooth paste.

7. 7

   Pour the reserved pan juices into a saucepan or skillet, leaving excess fat behind as needed. Add the chicken stock and bring it to a simmer, scraping up any browned bits from the bottom of the pan or roasting vessel.

8. 8

   Whisk the mashed roasted garlic and Dijon mustard into the simmering liquid. Cook for several minutes, stirring, until the sauce is slightly reduced and creamy.

9. 9

   Stir in the lemon juice and season with black pepper and additional salt only if needed. If the sauce is too thin, simmer it briefly longer; if it becomes too concentrated, loosen it with a splash of stock or water.

10. 10

    Spoon the garlic-mustard pan sauce onto a serving platter or into a small bowl. Arrange the rested chicken over or alongside it, scatter with chopped parsley, and serve immediately.