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Slashed Chicken with Whole-Grain Mustard and Fennel

Slashed Chicken with Whole-Grain Mustard and Fennel

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    15 minutes active

Whole-grain mustard not only seasons this chicken, the seeds also add pops of texture. The sharp acidity of the mustard is kept in check by the sweetness of brown sugar, and fennel seeds and herbs round out the flavors. The fastest way to grind the fennel seeds is with an electric spice grinder; if you can find already ground fennel seed at the grocery store, use an equal amount. Foil placed under the rack on the baking sheet will catch drips and make cleanup easier.

Ingredients
  • ⅓

    cup whole-grain mustard

  • 4

    medium garlic cloves, minced

  • 2

    tablespoons packed brown sugar

  • 2

    teaspoons fennel seeds, ground

  • Kosher salt and ground black pepper

  • 3

    pounds bone-in, skin-on chicken leg quarters OR bone-in, skin-on chicken thighs

  • 2

    tablespoons chopped fresh tarragon OR 1 tablespoon chopped fresh sage

  • Optional garnish: Lemon wedges

Place a wire rack in a rimmed baking sheet. Mix the mustard, garlic, sugar, fennel, 2 teaspoons salt and 1 teaspoon pepper. Using a sharp knife, cut parallel slashes about 1 inch apart all the way to the bone on both sides of each chicken leg. Rub the mixture onto the chicken and into the slashes, then place skin side up on the rack. Heat the oven to 450°F. Roast until well browned and reaches 175°F, 20 to 25 minutes. Transfer to a platter and sprinkle with the tarragon.

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