Honey Mustard Spatchcock Chicken Recipe
Honey Mustard Spatchcock Chicken
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Chicken roasts in half the time without its backbone. Removing it is easier than you think, when you have good kitchen scissors or a big chef knife. If you prefer, ask your butcher to spatchcock your chicken. Dry brine the chicken overnight for a juicy and seasoned chicken. This step makes a big difference in the flavor of the chicken. If you can't do it, at least salt the chicken and let it rest on the counter an hour before you cook. It is better than not doing it at all. The prep time does not include the overnight brining time. Cook time depends on the size of your chicken.
Servings: 4 -6 servings
Author: Ginger
Ingredients
  • 1 4-5 lb 2 K roasting chicken
  • Kosher salt depending on the weight of your chicken, about 1TB
  • 10 sage leaves - divided
  • 1/4 cup (63 g) Dijon mustard
  • 1/4 cup (82 g) honey
  • 1/8 - 1/4 tsp ground chili powder or to taste
Optional roasted vegetables
  • 8 oz (385 g) small new potatoes cut in half or quartered
  • 4 / 6 oz (170 g) shallots, peeled and cut in quarters
  • 1/2 (about 216 g) fennel bulb sliced in thin wedges
  • 4 garlic cloves cut in half lengthwise
  • 12 oz (358 g) grape tomatoes
  • 3 TB extra virgin olive oil - divided
  • 1 1/2 tsp Kosher salt- divided
  • 3 sprigs of thyme
Instructions
How to spatchcock a chicken.
  1. 1- Remove the neck and gizzards from the cavity of the chicken. Rinse the inside and outside with cold running water. Pat the chicken dry with paper towels.
  2. 2- Place the chicken on a cutting board breast side down with the legs pointing towards you.
  3. The back bone runs through the middle of the back and is about 1 inch to 1 1/2 inches wide.
  4. 3- Grab hold of the "tail" end with one hand and cut along a side of the backbone toward the neck with good kitchen scissors. Repeat on the other side of the back bone.
  5. 4- If you do not have kitchen scissors, score the skin through to the meat with a sharp chef's knife along each side of the backbone. Turn the chicken upright onto its neck, and slice along the side of the backbone. Cut through the skin, meat and bones down to the neck. Lay the chicken down and open the chicken up like a book, and cut through the other side of the backbone.
  6. 5- Once the backbone is removed, turn the chicken over breast meat facing up, and press down on the sternum until you hear a pop and feel the breastbone release and lie flat.
  7. 6- Tuck the wing tips under the back of the neck, or trim them off so they do not burn.
  8. Save the backbone for chicken stock.
Prep the chicken
  1. The night before, cut the back bone off the chicken.
  2. Generously, sprinkle Kosher salt all over the chicken on both sides. Slide a sage leaf under the skin and on top of the breast meat on each breast. Repeat for each thigh. Let the salted chicken rest for 30 minutes uncovered on the counter.
  3. Place the chicken in the refrigerator, uncovered overnight and up to 24 hours.
  4. One hour before you want to begin cooking take the chicken out of the refrigerator. Let the chicken come to room temperature.
Putting it altogether
  1. Preheat the oven to 425°F (218°C)
  2. While the chicken is coming to room temperature, make the honey mustard sauce. In a small bowl, mix together the mustard, honey, ground chili powder, and 1/4 teaspoon Kosher salt until combined.
  3. Rough chop, or snip with scissors, 4 sage leaves and add to the honey mustard. Taste and correct the seasonings.
  4. Once the chicken has come to room temperature, baste the chicken on both sides with the honey mustard. Get a good even coat over the whole bird .
  5. Place 4 sage leaves in the center of a low sided sheet pan, or 12-inch skillet,(30 cm) and place the chicken over the sage leaves.
  6. If adding the optional vegetables, put the potatoes, fennel shallots and garlic into a medium bowl. Stir in 2 TB extra virgin olive oil and 1/2 teaspoon of Kosher salt. Add the prepared vegetables in an even layer around the chicken on a sheet pan. Then scatter the thyme sprigs over the vegetables.
  7. Place in the oven and roast for 20 minutes.
  8. Meanwhile add the tomatoes in the same bowl you used for the vegetables, and stir in 1 tablespoon of extra virgin olive oil and 1/2 teaspoon Kosher salt. Later, scatter the tomatoes around the vegetables after 20 minutes of roasting.
  9. If you have honey mustard sauce left, baste the chicken with the remaining sauce. Use up all the honey mustard sauce.
  10. Rotate the pan left to right and front to back, and roast for 20 minutes more. Check the chicken and vegetables to see if they are done cooking. The chicken is done cooking when the internal temperature of the thickest part of the thigh is at 165°F (74°C) and the breast meat is 170°F (77°C), and the juices run clear. There should be no cloudy, pink or blood color in the meat juices. Make sure you check the temperature of both breasts and thighs. The vegetables are done when they are tender in the middle when pierced with a fork.
  11. If the chicken is not done, continue to roast and check at 5 - 10-minute intervals depending on how much more the chicken needs to roast. Often the breast and thighs cook at different rates and one is done roasting before the other. If either part is done and you still have a way to go before the other portion of the chicken is done, cut off the done part and let it rest on a carving board.
  12. If the vegetables are finished roasting before the chicken, remove the vegetables and place in a serving dish or plate. You want the vegetables to be tender, but still maintain its shape. Keep the vegetables warm while the chicken is roasting.
  13. When the chicken is done, place it on a carving board and let it rest for 10 - 15 minutes before cutting it up.
  14. Cut into 8 pieces and place on a platter surrounded by the roasted vegetables. Serve family style.