Super Easy Baked Chicken

• 4 pieces Chicken quarters (leg+thigh), skin on
• 1/3 cup Mustard (approx)
• 1/4 cup Tarragon (approx)
• 1 pinch Salt/Pepper (to taste)
• 2-4 tablespoons Flour (optional, for gravy)

1. Set chicken on rack in a sheet pan. Refrigerate, UNCOVERED, for 8-24 hours.rnYou 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).
2. Generously slather each chicken piece in mustard and season with tarragon. Lightly salt/pepper. Return to sheet pan.
3. Bake at 300 degrees for 1 hour
4. Increase heat to 425 degrees and bake an additional 25 minutes.rnrnSet chicken aside to rest while you make gravy from the pan drippings.
5. 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.

chicken quarters, tarragon, salt, flour

Taken from food52.com/recipes/76075-super-easy-baked-chicken (may not work)