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+ servings

Mustard and Garlic Spatchcocked Chicken

Prep Time10 mins
Total Time1 hr 10 mins
Servings: 6


  • 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


  • 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.