Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Slow-Roasted Chicken with Garlic and Mustard Pan Sauce
Roasting chicken leg quarters for 2½ hours in a 300°F oven is transformative. The fat has lots of time to render, so the skin takes on a paper-thin crispness and a golden brown hue. The meat, meanwhile, becomes so tender and succulent you don’t need a knife to eat it. The flavor is rich, with a deep, distinctly “roasted” quality. We first and briefly dry brine the parts for better seasoning of the meat and crisping of the skin, but we do so at room temperature to allow the legs to lose their chill so they cook more evenly and quickly. A couple heads of garlic roasted with the chicken yields soft, sweet, creamy cloves for building a simple sauce.
4-6
Servings
Tip
Don’t use chicken breasts or a whole bird in this recipe. Because it is much leaner, white meat will end up completely parched. Also, don’t use a baking dish or pan larger than 9 by 13 inches. Too much surface area will allow rapid evaporation of juices, leaving little or none for the sauce, or worse, might result in scorching.
3 hours
30 minutes active
Ingredients
-
Kosher salt and ground black pepper
-
¼
teaspoon freshly grated nutmeg
Directions
-
01In a small bowl, stir together 1½ teaspoons salt, ½ teaspoon pepper and the nutmeg. Sprinkle the leg quarters all over with the mix, rubbing it into the skin. Let stand at room temperature for 30 to 60 minutes.
Reviews
March 29, 2026
Excellent
Couldn't find quarters so just used thighs. Really really good.
February 23, 2026
As Easy as it Gets
I will be making this regularly--so easy, so inexpensive, and surprisingly good. The only change I made was to add some lemon juice to the sauce to brighten it up a bit.
January 26, 2026
Delicious and dead easy
This is a great recipe, which produces an extremely flavorful and good looking entrée. My local grocery store does not offer the combined thigh and a leg, therefore I bought thighs for this recipe, which were fully cooked within an hour. Since the garlic had was not fully cooked through at that point, I removed the chicken to a covered plate cooked the garlic another 10 to 15 minutes on high heat and prepare prepared the sauce, using white wine to glaze the pan. It turned out beautifully.
January 11, 2026
Will this work with chicken thighs only?
Can’t find full leg quarters in my area. I was wondering if thighs alone would work.
January 5, 2026
Super Easy, Delicious Meal
I like the hands off time in the oven, but still having crispy skin and it is not a soft, wet slow cooker meal. I will be adding this to the rotation for sure.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
