Roasted Chicken Legs with Creamy Dijon Sauce

Preheat your oven to 400°F (200°C).

Season the chicken legs generously on all sides with rosemary salt.

Place the chicken in an oven-safe skillet and roast for 45-55 minutes, or until the skin is golden brown and the internal temperature reaches 185-190°F.

Remove the chicken from the skillet and set aside on a wire rack to rest. Reserve the skillet with the pan drippings.

In a separate saucepan over medium heat, melt the butter.

Whisk in the flour to create a roux. Cook, stirring constantly, for about 5 minutes until it develops a nutty aroma and light brown color.

Pour in the dry white wine and cook for 2 minutes, whisking to combine it with the roux.

Gradually add the chicken stock in three separate additions, whisking continuously until smooth after each addition. The sauce will thicken significantly at first and then thin out to a gravy-like consistency.

Once the sauce is smooth, whisk in the Dijon mustard, heavy cream, black pepper, and chopped fresh tarragon.

Pour the sauce into the skillet used to cook the chicken. Place over medium heat and scrape the bottom of the pan to incorporate all the flavorful browned bits (fond) into the sauce.

Serve the roasted chicken legs with the warm pan sauce.