cookware
- glass baking dish
- foil
- tongs or spatula
1 | Combine the thyme, tarragon, mayo, and dijon mustard in a glass baking dish. |
2 | Coat the chicken with the sauce and marinate it overnight, covered, skin-side down, in the baking dish. |
3 | The next day, pull the chicken out of the fridge and preheat the oven to 400°F. Cover the baking dish with foil. Kick off the rice cooker. Add the chicken to the oven when it reaches temp and bake for 15 minutes. |
4 | Flip the chicken (skin side up), cover with foil again, and bake for another 15 minutes. |
5 | Increase the oven temp for 425°F. Flip the chicken (skin side down) and bake for 5 minutes uncovered. |
6 | Flip the chicken (skin side up), redistribute the sauce over the skin, and bake for another 5 minutes uncovered until the sauce thickens and the chicken reaches the internal temp of 165°F. |
7 | Let the chicken rest for about 5 minutes before serving. Serve with rice or quinoa. |
notes
Served either hot or cold, leftovers are great the next day!