Super Easy Baked Chicken

1. 1

   ["Set chicken on rack in a sheet pan. Refrigerate, UNCOVERED, for 8-24 hours.

2. 2

   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.

3. 3

   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."]

* Per serving · 4 servings · Values may vary.