Name: Spatchcock Chicken with Mustard Crust
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 tablespoons chopped garlic; 2 tablespoons Dijon mustard; 2 tablespoons white vinegar; 1 tablespoon soy sauce; 2 tablespoons olive oil; 1 teaspoon Tabasco hot pepper sauce; 1 teaspoon herbes de Provence; ½ teaspoon salt; 3 ½ lb. chicken (1 whole chicken)

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Spatchcock Chicken with Mustard Crust is a flavorful, juicy, and beautifully crisp roasted chicken dish that’s perfect for family dinners or weekend meals. The mustard-based crust delivers bold flavor with garlic, herbs, and just the right touch of heat, while the spatchcocking technique ensures even cooking and crispy skin every time.

Why You’ll Love This Recipe

This recipe transforms a whole chicken into a tender, golden masterpiece with a rich, tangy mustard crust. Spatchcocking (removing the backbone and flattening the bird) allows the chicken to cook more quickly and evenly, making it ideal for weeknight cooking without sacrificing flavor or texture. The mustard crust locks in moisture and adds a flavorful punch to every bite.

Spatchcock Chicken with Mustard Crust

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons chopped garlic
2 tablespoons Dijon mustard
2 tablespoons white vinegar
1 tablespoon soy sauce
2 tablespoons olive oil
1 teaspoon Tabasco hot pepper sauce
1 teaspoon herbes de Provence
½ teaspoon salt
3 ½ lb whole chicken (1 chicken)

Directions

In a small bowl, combine the garlic, Dijon mustard, white vinegar, soy sauce, olive oil, Tabasco, herbes de Provence, and salt. Mix well to form a paste.
Preheat the oven to 400°F. Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it. Turn the chicken over and press down firmly on the breastbone to flatten it.
Use a sharp knife to make shallow cuts through the joints connecting the thighs and drumsticks, as well as under the wings. This helps heat reach the joints and speeds up cooking.
Place the chicken skin-side down on a cutting board and spread half of the mustard mixture evenly over the underside.
Heat a large oven-safe skillet over high heat. Place the chicken in the skillet, skin-side up (mustard side down). Spread the remaining mustard mixture over the top (skin side) of the chicken.
Cook on the stovetop over high heat for about 5 minutes. This step helps warm the chicken through but won’t brown the skin.
Transfer the skillet to the oven and roast for about 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F and juices run clear.
The skin should be deeply browned and crispy. Let the chicken rest in the skillet at room temperature for a few minutes.
Cut the chicken into 8 pieces using clean kitchen shears and serve.

Servings and timing

This recipe serves 8 people.
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Variations

Spicy version: Add extra Tabasco or use hot Dijon mustard for more heat.
Lemon twist: Add lemon zest to the mustard mixture for a fresh citrus note.
Herb-heavy: Increase herbes de Provence or use fresh rosemary and thyme.
Smoky flavor: Add smoked paprika to the crust for a deeper, smoky undertone.
Honey mustard: Stir in a tablespoon of honey for a sweet and tangy balance.
Garlic-lovers: Roast extra garlic cloves with the chicken for additional flavor.
Grilled version: Cook the chicken on a grill instead of the oven for a charred finish.
Boneless option: Use the same mustard crust on boneless chicken thighs or breasts.
Low-sodium: Reduce or omit the soy sauce and season with salt to taste.
Vegetable pairing: Roast potatoes or carrots in the skillet with the chicken for a complete meal.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through to maintain crispiness, or use a microwave for convenience (note: the skin will lose crispness in the microwave). Leftovers can also be shredded and used in sandwiches, salads, or wraps. Avoid freezing the cooked chicken with the crust, as it may affect the texture upon thawing.

FAQs

What does spatchcocking a chicken do?

Spatchcocking flattens the chicken so it cooks more evenly and quickly, while also allowing the skin to get crispier.

Can I make this recipe without a skillet?

Yes, after prepping the chicken, you can roast it on a baking sheet or in a roasting pan.

Is the mustard flavor strong?

It’s balanced with garlic, vinegar, herbs, and spice, giving it a rich but not overpowering flavor.

Can I use boneless chicken?

Yes, but adjust the cooking time accordingly. Boneless cuts will cook faster.

What can I use instead of Dijon mustard?

Whole grain or spicy brown mustard can be used as a substitute.

How do I know when the chicken is done?

The internal temperature should reach 165°F, and the juices should run clear when cut.

Can I marinate the chicken in the mustard crust?

Yes, you can apply the crust up to 12 hours in advance and refrigerate for deeper flavor.

What is herbes de Provence?

It’s a blend of dried herbs typically including thyme, rosemary, oregano, and sometimes lavender.

How do I make the skin extra crispy?

Make sure the chicken is patted dry before applying the mustard crust, and don’t cover it while baking.

Can I freeze the raw spatchcocked chicken with the mustard crust?

Yes, assemble the chicken and freeze it uncooked. Thaw in the refrigerator before roasting.

Conclusion

Spatchcock Chicken with Mustard Crust is a flavorful, crispy-skinned main dish that’s simple enough for a weeknight and impressive enough for company. With its zesty crust and juicy interior, it brings out the best in a whole chicken and makes for an easy yet elevated meal. Try it once, and it just might become your go-to roast chicken recipe.