Cook a juicy and appetizing honey mustard roast chicken for dinner! The cooking technique used in this recipe is called spatchcocking, where the backbone of the chicken is removed, then the chicken is laid flat for roasting. The chicken is then marinated with a mix of spices to make it more flavorful.
• 1 large whole chicken
• 1/2 cup yellow mustard
• 1/4 cup honey
• 1/4 cup seasoned white vinegar
• 2 tsp sriracha
• 1 tsp smoked pepper
• 1 tsp freshly ground black pepper
• 3 tsp kosher salt
• 1/4 cup chicken stock
• 2 tbsp green onions (chopped, optional for garnishing)
Prepare a large mixing bowl.
Add yellow mustard and honey.
Pour seasoned white vinegar.
Season with sriracha, smoked pepper, freshly ground black pepper and kosher salt.
Mix the marinate well.
Place the chicken on a chopping board with the breast side down.
Cut along both sides of the backbone.
Discard backbone and remove excess fat from the chicken.
Flatten the chicken by slicing through the cartilage.
Make a few cuts on the chickens thighs and legs.
Add the chicken into the marinade.
Coat both sides well.
Place inside the fridge and marinate for at least 4-5 hours.
Preheat oven to 425 F.
Transfer marinated chicken on a foil-lined baking sheet.
Set aside marinade.
Place marinated chicken inside the preheated oven.
Let it bake for 50-60 minutes.
Meanwhile, set a small saucepan over medium heat.
Transfer marinade into the pan.
Pour chicken broth.
Stir to mix well.
Bring to a boil.
Once it boils, remove it from the heat.
Set aside the sauce.
In the last 10-15 minutes of baking the chicken, remove it from the oven.
Baste the chicken with the sauce.
Place it again inside the oven and continue to bake.
Once cooked, remove from the oven.
Transfer to a serving plate.
Garnish with chopped green onions.
Serve and enjoy!
Tips and ideas:
You can serve it with roasted potato wedges and Brussels sprouts.
Images – https://www.youtube.com/watch?v=37UB_7q9c7M