Slow-Roasted Chicken with Garlic and Mustard Pan Sauce

Ingredients

• 4 chicken leg quarters (About 3½–4½ lb total; use leg quarters, not breasts or a whole chicken)
• 2 tsp kosher salt (For dry brining, plus more if needed for the sauce)
• 2 garlic heads (Trim the tops to expose the cloves)
• 2 tbsp extra-virgin olive oil (For roasting the garlic and making the sauce)
• 2 tbsp Dijon mustard (Whisk into the pan sauce)
• 1 cup chicken stock (Use the juices from the roasting pan as part of the sauce if available)
• 1 tbsp lemon juice (To brighten the sauce)
• 2 tbsp fresh parsley (Chopped, for finishing)
• black pepper (To taste)

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.

2. 2

   Meanwhile, heat the oven to 300°F (150°C). 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 (80°C), 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.

Notes

The source specifically cautions against substituting chicken breasts or a whole bird because lean white meat will dry out. Do not use a roasting pan or baking dish larger than 9 by 13 inches, since excessive evaporation can leave too little liquid for the sauce or cause scorching. The ingredient list and sauce proportions were reconstructed because the provided page excerpt is member-gated and does not include the full written recipe.

Nutrition per serving

• main
• slow-roasted
• chicken
• comfort food
• dinner
• high-protein
• gluten-free