Honey Mustard Roast Chicken
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.
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Recipe Summary
Ingredients
Directions
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.