Roast chicken with tarragon and dijon mustard

This recipe was  adapted from "Chicken Tarragon Loki" from The Country Gourmet Cookbook by Sherrill and Gil Roth.  Chicken leg quarters were on sale, so we ended up buying 5 leg quarters and expanded the recipe to accommodate that number of chicken pieces.  We used an inexpensive Dijon mustard, and think we should have either used more or a more strongly-flavored one.  That said, this was a delicious dish that we will further adapt and cook again!

3 medium onions, cut into slices (maybe should double next time)
1 Tbsp olive oil, plus 1 tsp (needed more because of the quantity of chicken)
1/2 tsp salt (more)
1/4 tsp freshly ground black pepper (more), extra to sprinkle over chicken
2 tsp dried tarragon (or 2 Tbsp fresh) -- needs more!
1/4 C dry white wine or vermouth  (need at least twice this amount)
5 chicken leg quarters (instead of one 3.5 Lb chicken in original recipe)
Several Tbsp of Dijon Mustard (instead of 3 Tbsp plus 1 tsp in original recipe)

Prepare chicken leg quarters by cutting away any backbone (using kitchen shears or a cleaver), but no need to separate the legs from the thighs.  Prepare a baking dish that will hold all the chicken pieces by lining with foil. Wash chicken and pat dry with paper towels. Set aside.

Separate onion slices into rings and toss with a couple of tablespoons of olive oil, salt, pepper, and tarragon.
(Alternately, you may saute the onions in olive oil (2 or so Tbsp oil per each three sliced onions) until limp and soft. ) Place onions in the bottom of baking dish.  Pour wine over the onions.

Start by placing chicken quarters skin side down, and spread liberally with mustard.  Mix olive oil (a couple of teaspoons) with additional mustard (a couple of tablespoons) -- instead of a teaspoon of each -- place chicken quarters on the onions in baking dish skin-side up, and spread with the mustard-oil mixture. Add a few grindings of black pepper over top.

Bake in a 375 degree oven, basting with the wine and juices in the bottom of pan.  Cover for last 1/2 hour to prevent from getting too brown, removing foil for last 5 - 10 minutes to crisp up the skin.

Delicious.