Description
Spatchcock Chicken with Mustard Crust is a flavorful and juicy roasted chicken dish, flattened for even cooking and coated in a tangy, herby mustard crust that crisps beautifully in the oven.
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)
Instructions
- In a small bowl, mix together the garlic, Dijon mustard, white vinegar, soy sauce, olive oil, Tabasco sauce, herbes de Provence, and salt to make the mustard crust.
- Preheat the oven to 400°F (200°C).
- Using kitchen shears or a sharp knife, cut along both sides of the chicken’s backbone to remove it. Press the chicken flat (spatchcock) by pushing down on the breastbone.
- Use a sharp paring knife to cut halfway through the thigh and drumstick joints, and also cut through the joints under the wings to help heat penetrate.
- Place the chicken skin-side down on a cutting board and spread about half of the mustard mixture over the flesh.
- Transfer the chicken to a large oven-safe skillet, skin-side up, mustard side down. Spread the remaining mustard mixture over the skin side.
- Heat the skillet over high heat for 5 minutes to warm the chicken (not to brown it).
- Transfer the skillet to the oven and roast for about 30 minutes, or until the internal temperature reaches 165°F and juices run clear.
- The skin should be well browned and crisp. Let rest for a few minutes at room temperature before cutting into 8 pieces and serving.
Notes
- Spatchcocking allows the chicken to cook faster and more evenly.
- Make sure the skillet is oven-safe before placing it in the oven.
- You can marinate the chicken ahead of time for even deeper flavor.
- Serve with roasted vegetables or a green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 1/8 chicken)
- Calories: 290
- Sugar: 0g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 95mg
