Mustard and Garlic Spatchcocked Chicken

Mustard and Garlic Spatchcocked Chicken

We had another cold and rainy day here in Portland so I decided to roast a chicken.  I found this recipe on Food and Wine that I adapted a bit because I wanted to roast the chicken in the oven and instead of cutting the bird into pieces, I simply spatchcocked it.  I will spare my vegetarian readers the photos of spatchcocking the bird, but you can see a great step by step pictorial at  Cookthink.  I loved the flavor of the marinade – the garlic and mustard really made this chicken flavorful and so delicious. I served this dish with Garlicky Asparagus with a Splash of Lemon.

Mustard and Garlic Spatchcocked Chicken

Preheat the oven to 425 degrees. Prepare the chicken, spatchcocking instructions found at Cookthink. Coat your baking dish with cooking spray.

Add the garlic, Dijon, chicken broth, olive oil, soy sauce, Tabasco sauce, herbes de Provence together in a bowl – whisk until well combined.  Place the bird, breast side down, in the baking dish then spread some of the garlic mixture over the spatchcocked chicken then season with sea salt and freshly cracked pepper, to taste, flip over and place back into the baking dish.  Carefully, lift the skin over the breasts and rub the mixture directly on the breast meat.  Rub the remaining mixture over the top of the bird evenly, then season with sea salt and freshly cracked pepper, to taste.

Mustard and Garlic Spatchcocked Chicken

Place a meat thermometer into the thickest part of the thigh without touching bone. Put the chicken into the oven and roast for 50-60 minutes, or until the meat thermometer reads 180 degrees. Remove the chicken from the oven and let it rest for 7-10 minutes before carving the chicken. Enjoy.

Mustard and Garlic Spatchcocked Chicken

 

Mustard and Garlic Spatchcocked Chicken

Mustard and Garlic Spatchcocked Chicken

Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients

  • 1 4 lb chicken spatchcocked
  • 4 cloves of garlic minced
  • 2 tbsp Dijon mustard
  • 2 tbsp chicken broth
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tsp Tabasco sauce
  • 1 tsp herbes de Provence
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Preheat the oven to 425 degrees. Prepare the chicken, spatchcocking instructions found at Cookthink. Coat your baking dish with cooking spray.
  • Add the garlic, Dijon, chicken broth, olive oil, soy sauce, Tabasco sauce, herbes de Provence together in a bowl - whisk until well combined. Place the bird, breast side down, in the baking dish then spread some of the garlic mixture over the spatchcocked chicken then season with sea salt and freshly cracked pepper, to taste, flip over and place back into the baking dish. Carefully, lift the skin over the breasts and rub the mixture directly on the breast meat. Rub the remaining mixture over the top of the bird evenly, then season with sea salt and freshly cracked pepper, to taste.
  • Place a meat thermometer into the thickest part of the thigh without touching bone. Put the chicken into the oven and roast for 50-60 minutes, or until the meat thermometer reads 180 degrees. Remove the chicken from the oven and let it rest for 7-10 minutes before carving the chicken. Enjoy.
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34 Comments

  1. Looks like food for a special night !!!
    Will try it in a couple of weeks !!!
    Hope he likes it !!!

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    stephaniehadrath.blogspot.com
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  2. I’ve never heard of the spatchcooking technique until now but I went over to Cookthink and I’m really liking what I’m seeing.

    This chicken looks so nicely charred and moist, and I’m loving all the flavors in here, especially the herbs de Provence. I’ll have to try the spatchcooking technique soon!

  3. Those flavors sound wonderful! I have never tried the spatchcoccking, might have to give it a shot! Hope the sun returns to Portland soon!

  4. I’ve always been too nervous about trying to de-bone anything. But this recipe looks too tastey not to try! Wish me luck! And thanks for all the inspiration!

  5. This chicken looks incredible! I love grilling spatchcocked chicken, because it cooks so evenly and fast. I haven’t roasted a spatchcocked chicken, but I will remedy that this weekend when I make this recipe! 🙂

  6. How did you know I have a chicken waiting to be spatchcocked and roasted tonight? It’s cold and rainy here this week, too, so great minds think alike! I think I’ll try your seasoning mix. Thanks, Pam.

  7. I always tease and say that I no longer eat chicken, now that I have 5 of them for pets.
    ; ) But that does look amazingly delicious!!!

  8. I just discovered this method a while back … it certainly makes for a nice presentation and and easy way to prepare a roasted bird … it is a bit gross to do, but the results are worth the ‘eew factor’! What a nice roasting sauce! Great flavours!

  9. Well down here in the valley! SALEM!! i AM GOING TO TRY THIS TOMORROW NIGHT! Thanks so much for sharing!!

  10. I am about to try this but it did seem like a lot of soy sauce, and the photo of the marinated chicken looks as it there is none. I hope there was not a misprint, 1 tsp instead of 1 T soy sauce. I would think also with the mustard and soy sauce there would be no need for salt. I’ll report back after dinner!

  11. well, the chicken was Delicious! I did have the oven too high for the first 20 min, my mistake, but then turned it down. The skin was extra toasty which was fine. So I guess the soy sauce amount was fine. I didn’t have any chicken broth on hand so I used orane juice. Next time I also would add veggies, carrots and onions, toward the end of cooking time to flavor the juices for pan gravy.

    1. Brandy,

      It’s a type of herb mixture you can buy at the store or you can use a combination of some Italian seasonings if you don’t want to buy herbes de Provence.

  12. This recipe is the by far hands down the best for a whole roasted chicken! I did this once already and my husband loved it! This is one of the best finds I’ve ever made for recipes!!!! In love with this recipe :)))

  13. Hi Pam,
    Where did you get the white soya sauce because your picture clearly does not have soya sauce in the marinade. I did follow the recipe except I substituted dijon for old style mustard and it actually turned out great. I did it in my charcoal egg griller.
    G

    1. I am not sure what white soya sauce is. I used regular soy sauce for this recipe (which is on the far left of the photo). I hope this helps.

      Pam