I adapted this mustard and garlic spatchcocked chicken from a Food & Wine recipe to roast the whole bird in the oven rather than cutting it into pieces. Spatchcocking speeds cooking and crisps the skin — if you want a visual guide for that step, CookThink has a clear pictorial. The garlic-mustard marinade gives the chicken great flavor and pairs wonderfully with simple sides like garlicky asparagus with a squeeze of lemon.
Mustard and Garlic Spatchcocked Chicken
Ingredients:
- 1 (4 lb) chicken, spatchcocked
- 4 cloves 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
How to Make a Mustard and Garlic Spatchcocked Chicken
Preheat the oven to 425°F (220°C). Spatchcock the chicken (see CookThink for step-by-step instructions) and spray or lightly oil a baking dish or sheet.
Whisk together the minced garlic, Dijon mustard, chicken broth, olive oil, soy sauce, Tabasco, and herbes de Provence until smooth and combined.
Place the bird breast-side down in the baking dish. Spread some of the garlic-mustard mixture over the exposed side, then season with sea salt and freshly cracked pepper. Flip the chicken over and return it to the dish.
Gently lift the skin over each breast and rub some of the marinade directly onto the meat beneath the skin. Spread the remaining mixture evenly across the top of the bird and season again with salt and pepper to taste.
Insert a meat thermometer into the thickest part of a thigh, taking care not to touch bone. Roast the chicken for 50–60 minutes, or until the thermometer registers 180°F (82°C) in the thigh. Once cooked, remove the bird from the oven and let it rest for 7–10 minutes before carving to allow juices to redistribute.
Mustard and Garlic Spatchcocked Chicken
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Equipment
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Baking Sheet
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Meat Thermometer
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
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Preheat the oven to 425°F (220°C). Spatchcock the chicken and prepare a baking dish with cooking spray or a light oil coating.
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Combine garlic, Dijon, chicken broth, olive oil, soy sauce, Tabasco, and herbes de Provence in a bowl and whisk until smooth.
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Place the chicken breast-side down in the dish. Spread some marinade over the exposed side and season with salt and pepper. Flip the bird and return it to the dish.
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Lift the skin over the breasts and rub some mixture onto the meat. Spread the remaining marinade over the top and season again to taste.
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Insert a meat thermometer into the thickest part of the thigh without touching bone. Roast 50–60 minutes, or until the thermometer reads 180°F (82°C).
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Remove from the oven and let rest 7–10 minutes before carving. Serve and enjoy.