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.
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.
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.
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
- A pair of good-quality affordable kitchen shears with sharp stainless steel blades that easily come apart for cleaning.
- 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.
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
Cover the spatchcocked chicken with the prepared sauce. Place it in the pan and in the oven it goes!
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?
Whole chicken, spatchcocked and oven roasted to crispy perfection!
- 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
- 1/2 teaspoon salt
- 3 1/2 lb. chicken (1 chicken)
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.