Here's a delicious recipe for roast chicken using one of my all-time favorite poultry techniques…spatchcocking! This method of cooking allows the chicken to sit flat as it roasts, ensuring that everything cooks evenly so the breast meat ends up just as juicy and succulent as the dark meat. The honey mustard marinade adds incredible flavor and works overtime as a sweet and tangy basting and serving sauce. Serve with roasted potatoes and Brussels sprouts, if desired.

Recipe Summary

prep:
40 mins
cook:
50 mins
additional:
4 hrs
total:
5 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.

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  • Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.

  • Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.

  • Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.

  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.

  • Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.

  • Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.

  • While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.

  • Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

  • Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.

  • Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

Chef's Notes:

Use whatever mustard you have on hand, you can even mix different types like yellow mustard and Dijon. You can use any honey, any vinegar, and any hot sauce you prefer.

Substitute 1 1/2 teaspoon fine salt for 3 teaspoons kosher salt, if desired.

After spatchcocking the chicken, you can remove the flat part of each wing right at the joints, if you'd like for a better appearance. You can use those wing parts and the backbone to make stock.

Feel free to double the marinade ingredients if you want to have a little more sauce on hand.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade/sauce ingredients. The actual amount of marinade/sauce consumed will vary.

Nutrition Facts

637 calories; protein 84.8g; carbohydrates 20.3g; fat 22.7g; cholesterol 255.7mg; sodium 2199.7mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/10/2020
Make a double batch of sauce. You won't be sorry. Read More
(5)

Most helpful critical review

Rating: 2 stars
06/08/2020
Chicken sat in the marinade for almost 24 hours and still has almost no flavor. I don't get what everyone is raving about. Read More
23 Ratings
  • 5 star values: 21
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/09/2020
Make a double batch of sauce. You won't be sorry. Read More
(5)
Rating: 5 stars
04/07/2020
Delicious! We made this with thighs and it was great! Read More
(4)
Rating: 5 stars
04/12/2020
You can teach an old dog new tricks. This was hands down the best roasted chicken I've ever had, much less made. Served with rice pilaf and asparagus. Read More
(3)
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Rating: 5 stars
04/06/2020
Similar to Chef John "Miso Honey Chicken" recipe, this recipe packs a punch considering how few ingredients there actually are. Rather than 1/2 cup of Yellow Mustard, I opted for 1/4 Yellow and 1/4 "chinese-style" hot mustard for slightly extra heat/flavor. Everything else pretty much followed the recipe. Spatchcocking the chicken was a new technique for me. Not hard but definitely requires some more practice. All in all, great simple recipe to prepare in anticipation. Prep in the AM and cook in the PM. Chef John did it again! :) Read More
(2)
Rating: 5 stars
04/23/2020
I’m obsessed with this sauce. It’s really versatile, too. I didn’t marinate my chicken; I just used leg quarters and brushed the sauce on at a few stages during roasting. I also had some leeks and a couple of red potatoes in the same pan which got cooked in all the chicken and sauce drippings. Since I didn’t use the sauce as a marinade I was able to dip my potato wedges in it without any extra cooking which I think is THE move to make this more of a one-pan situation. Read More
(1)
Rating: 5 stars
04/07/2020
Made this tonight for dinner. It was so good! I used honey mustard instead of yellow since that's what I had. I'm not a huge fan of mustard so I didn't like pan sauce but the actual chicken was fantastic. I turned the broiler on at the end to crisp up the skin. My boyfriend likes mustard much more than me and said it was the best chicken I've made Read More
(1)
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Rating: 5 stars
04/06/2020
Absolutely terrific. The kitchen smelled so good. The chicken was so moist, especially the breast meat. My wife wouldn't let me keep the marinade (even simmered) so I made a second batch for the sauce. So worth it! I now have to think what to do with the leftover sauce. Read More
(1)
Rating: 2 stars
06/08/2020
Chicken sat in the marinade for almost 24 hours and still has almost no flavor. I don't get what everyone is raving about. Read More
Rating: 5 stars
04/21/2020
Due to food limitations, substituted 4.5 lbs of chix legs and due to carb concerns, substituted sugar free maple syrup and I too forgot the slashes, but soaked over night. Basted twice while baking. Delish....425 for 45 mins! Thank you chef John Read More