Honey Mustard Spatchcocked Chicken
Ingredients:
-
- ¼ cup liquid honey
- 3 garlic cloves, minced
- 2 tbsp grainy mustard
- 1 tbsp Dijon mustard
- 1 tbsp Canola oil
- 1 ½ salt
- 1 tsp Paprika
- 1 whole chicken
Instructions:
1. Preheat oven to 425 F. Set aside a foil lined rimmed baking sheet. In a small bowl, combine honey, garlic, mustard, oil, salt and paprika; set aside.
2. Pat the chicken dry with a paper towel. Using a sharp pair of kitchen scissors or a knife, cut along each side of the backbone and remove it. Open each side of the backbone and remove it. Open the chicken up and turn it over so it is breast side up. Firmly press down on the breastbone until you feel it pop; the chicken should now lie flat. Remove any excess giblets and use them in making stock.
3. Place chicken on the prepared baking sheet and brush both sides of the chicken with about 2 tbsp of sauce. Roast another 20minutes, then brush the remaining sauce on top. If the skin starts to brown too quickly, loosely tent it with foil. Roast an additional 5 minutes or until the chicken is done. Insert a meat thermometer in the thickest part of the chicken thigh; it should register 165 F.
4. Remove the chicken from the oven, loosely tent it with the foil and let rest for 10 minutes before carving. Serve the chicken with the pan juices.
Tips:
Any leftover chicken is delicious in a sandwich, casserole, topped with pizza, added to soup or salad.
- This delightful recipe is from “Best of Bridge Everyday Celebrations’,” a cookbook that transforms everyday moments into unforgettable culinary experiences.
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