Spatchcock Honey Mustard Chicken
This combination of honey and mustard is a match made in heaven - finger-licking delicious! Say goodbye to dry chicken; this spatchcock chicken results in perfectly juicy roasted chicken every time and if you’re time conscious it’s a win-win!
- 1 whole chicken spatchcocked (see Lisa’s tip for analternative suggestion)
- 60 ml wholegrain mustard (I recommend the brand Maille)
- 30 ml Dijon mustard (I recommend the brand Maille)
- 30 ml cold water
- 15 ml white wine vinegar
- 150 ml honey light and mild
- 2 tbsp oil
- 2 garlic cloves minced (optional)
- sea salt
- white pepper
- garlic granules
- rice, jacket potatoes, sweet potato wedges, roasted corn
- Pre-heat the oven to 475°F, gas mark 9, 240°C (220°Cfan-assisted).
- To spatchcock the chicken you can either ask your butcher or follow these steps - Place chicken breast-side down, with the legs towards you. Using sturdy scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through the rib bones as you go. Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.
- In a mixing bowl combine the wholegrain and Dijon mustard, cold water, white wine vinegar, honey, oil and minced garlic cloves (mince the garlic in advance through a garlic press and leave it to aerate, for five minutes before adding to the marinade).
- Season the chicken on both sides and in the cavity with sea salt, white pepper and garlic granules. Place the chicken in the roasting dish with the breast facing upwards, pour the marinade over the chicken (you can marinate the chicken the day before) cover with foil and place in the pre-heated oven for 30 minutes.
- Remove the chicken from the oven, baste the juice over the chicken, then place back in the oven and reduce the temperature to 425°F, gas mark 7, 220°C (200°C fan-assisted). Cook the chicken uncovered for 45 minutes, and every 15 minutes, baste the juices over the chicken.
- Once cooked, remove from the oven and allow the chicken to rest for at least 10 minutes before carving to allow the juices to redistribute. Make sure when cutting the breastbone, you cut against the grain.
- I pour all the gravy into a serving jug, and I’ll often skim off some of the oil which sits on top of the gravy.
- Serve with some rice to soak up all the wonderful juices, but if you want a lighter side you can go for cauliflower rice.
- If you make this recipe, I’d LOVE to see how you get on so please either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag@myrelationshipwithfood
LISA’S TIP– Spatchcock chicken is simply butterflied chicken, the backbone is removed so that the chicken can lay flat, and it cooks up to 25% faster than traditional roasted chicken, which speeds up the cooking process entirely. Plus, when you come to serve the chicken, you wouldn’t know anything different. This method results in perfectly tender chicken white and dark meat, as everything is cooked at the same time and no need for turning over the chicken as everything cooks evenly. If you prefer you can just have legs and thighs and wings, there’s plenty of marinade so if you choose to use the pieces of meat you desire, it will be just as delicious but don’t forget to turn the pieces over and keeping basting it in the juices. If I’m hosting with lots of little ones, it’s easier to go for this option, and they can hold the cooked pieces of chicken, and those delicious wings make for a great sharing bowl of deliciousness. I love serving this with a choice of rice to soak up all the wonderful juices. If by any chance you do have leftovers, it tastes equally delicious the next day. If I do the spatchcock version and have leftovers from the breast, save those juices and make a delicious salad.