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    Roasted Spatchcock Chicken with Garlic Mustard Crust

    Oct 26, 2018 · 5 Comments

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    Jump to Recipe - Print Recipe

    Roasted Spatchcock Chicken with Garlic Mustard Crust is the juicy whole chicken with the crispy skin. The secret to this unbelievable crispiness? Spatchcock the chicken and cut down the cooking time by half.  This tasty chicken is comforting, family-friendly and easy.Roasted Spatchcock Chicken with Garlic Mustard Crust

    Spatchcock Chicken is super juicy and tender thanks to the fast cooking method. Mm… It’s also good that the chicken is also crispy on the outside! This crowd pleaser is so easy and tasty! We roasted this chicken by spatchcocking, or butterflying it. We removed the backbone and flattened the bird so that more of the skin is exposed to direct heat.

    The convenience of this method is that you are cutting down the cooking time of the whole chicken by almost half. That’s a significant time savings. Especially when you need to cook for company because the last thing you want is to labor in your kitchen all day. Only to be tired to enjoy this spatchcock chicken with family and friends.Roasted Spatchcock Chicken with Garlic Mustard Crust

    We’ve been making this roasted Spatchcock Chicken for well over a decade now. Last year we actually prepared it for Thanksgiving since it was just the three of us.

    To spatchcock a chicken means to butterfly the chicken and that’s not as scary as it sounds. Plus, you can keep the prepped bird in the fridge for up to 3 days and roast it on demand. It’s comforting to know that even when pressed for time, you can still get crispy skin and evenly cooked, juicy chicken using the techniques I’m about to share.Roasted Spatchcock Chicken with Garlic Mustard Crust

    Why Spatchcock a Chicken?

    • You will cut cooking time by almost half. It’s a quick way to cook a whole bird.
    • Do you love crispy chicken skin? Since the whole bird is flattened, it’s equally exposed to heat. Every inch of its skin will evenly brown and develop that perfect crispiness.
    • Chicken cooks more evenly. Because by flattening the chicken, the legs and thighs cook at the same time as the breast. That happens because they will be more exposed to the heat.

    Required Tools to Spatchcock a Chicken

    1. A pair of good-quality affordable kitchen shears with sharp stainless steel blades that easily come apart for cleaning.
    2. Boning knife, sharp, made out of high-carbon, stain-free Japanese steel

    How to Spatchcock a Chicken

    The easy steps for how to do it are explained in great detail in this How to Spatchcock a Chicken post. With pictures included. The summary of how to do it is below:

    • You will lace a whole chicken on the cutting board. Breast side down and legs facing away from you.
    • Using kitchen shears, cut along one side of backbone with kitchen shears.
    • Cut up along the other side, cutting the rib bones as you go until you can completely remove the backbone.
    • Now you will remove the backbone.
    • Once you removed the backbone, open the chicken out and expose the keel bone.
    • Take the sharp end of your boning knife and slide it gently up one side of keel bone. Be careful not to cut the meat. This will disconnect the keel bone from the breast. Once you loosened up the bone, run your finger around each side. Now pull it away and then pull the keel bone out.

    Roasted Spatchcock Chicken with Garlic Mustard Crust

    Amazing Mustard Sauce for crusting Spatchcock Chicken

    • Chopped garlic
    • Dijon mustard
    • Dry white wine
    • Soy sauce
    • Olive oil
    • Tabasco hot pepper sauce
    • Herbes de Provence
    • Salt

    Roasted Spatchcock Chicken with Garlic Mustard CrustCover the spatchcocked chicken with the prepared sauce. Place it in the pan and in the oven it goes!
    Roasted Spatchcock Chicken with Garlic Mustard Crust

    What Pan to Roast Spatchcock Chicken

    I used a Carbon Steel pan for this recipe. A large one – 12 inches in diameter.

    After making this spatchcock chicken there will be no doubt in your culinary mind that this is the juiciest chicken with the crispiest skin.

    Craving more chicken recipes?

    Instant Pot Spatchcock Chicken
    Peri Peri Portuguese Chicken
    Oven Baked Rosemary Chicken Thighs
    Herb Roasted Creamy Chicken and Potatoes

    Spatchcock Chicken with Mustard Crust
    Print Recipe
    4.86 from 7 votes

    Spatchcock Chicken with Mustard Crust

    Whole chicken, spatchcocked and oven roasted to crispy perfection!
    Prep Time20 mins
    Cook Time50 mins
    Total Time1 hr 10 mins
    Course: Main Course
    Cuisine: American
    Keyword: spatchcock chicken
    Servings: 8
    Author: Olya

    Ingredients

    • 2 tablespoons chopped garlic
    • 2 tablespoons Dijon mustard
    • 2 tablespoons dry white wine
    • 1 tablespoon soy sauce
    • 2 tablespoons olive oil
    • 1 teaspoon Tabasco hot pepper sauce
    • 1 teaspoon herbes de Provence
    • ½ teaspoon salt
    • 3 ½ lb. chicken, (1 chicken)

    Instructions

    • For the crust: Mix all the ingredients (except the chicken) in a small bowl.
    • Preheat the oven to 400 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it.
    • Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process)
    • Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture.
    • Place the chicken flat in a large skillet, skin side up, mustard side down. Spread the remaining mustard on the skin side of the chicken. 
    • Cook over high heat on the stove top for about 5 minutes (this is done in order to heat up the chicken, not to brown the skin).
    • Next place the skillet in the oven and cook the chicken for about 30 minutes or until meat thermometer reaches 165 and juices run clear.
    • The chicken should be well browned and dark on top.
    • Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears.
    Nutrition Facts
    Spatchcock Chicken with Mustard Crust
    Amount Per Serving
    Calories 467 Calories from Fat 297
    % Daily Value*
    Fat 33g51%
    Saturated Fat 9g56%
    Cholesterol 148mg49%
    Sodium 466mg20%
    Potassium 393mg11%
    Carbohydrates 1g0%
    Protein 37g74%
    Vitamin A 280IU6%
    Vitamin C 4.2mg5%
    Calcium 30mg3%
    Iron 2.1mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

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    Reader Interactions

    Comments

    1. Stephanie says

      April 22, 2020 at 10:46 pm

      Absolutely delicious , easy and quick to prepare! I didn’t have any herb de Provence unfortunately so I ended up using the same amount in Italian seasonings. It still came out great. Very moist and flavorful. My family loved it, too. Will definitely make again.

      Reply
      • Olga says

        April 24, 2020 at 2:01 pm

        Yes, Italian seasoning is fool proof!

        Reply
    2. lindsay d. says

      February 01, 2019 at 9:46 pm

      this was delicious! made it for dinner guests and it was a hit! thanks 🙂

      Reply
      • Olga says

        February 02, 2019 at 7:55 am

        Thank you Lindsay for making one of our most favorite recipes!

        Reply
    3. Eva says

      October 26, 2018 at 4:09 pm

      Cannot wait to try it

      Reply

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    Hi, I'm Olya! Welcome to the online home of my recipes that will make you look like a pro, yet without having to spend too much time in the kitchen! More about me →

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