Spatchcock Chicken

Ingredients

• One 4# chicken
• 5 large garlic cloves, minced
• 2 tbs Dijon mustard
• 2 tbs dry white wine
• 2 tbs extra-virgin olive oil
• 1 tbs soy sauce
• 1 tsp Tabasco
• 1 tsp herbes des Provence
• ½ tsp kosher salt
• ½ C chicken stock
• ½ C red wine

Directions

1. Prep Oven: Preheat oven to 400°F.
2. Spatchcock Chicken: Using poultry shears, cut along both sides of the backbone and remove it. Trim the bottom ends of the leg bones. You can reserve the bones for stock, if desired.
3. Flatten & Score: Turn chicken breast‑side up and press firmly to flatten. Partially cut through the joints between thighs and drumsticks and between wings and breast. Season both sides with pepper.
4. Make Mustard Paste: In a bowl, mix mustard, wine, olive oil, soy sauce, Tabasco, salt, and herbes de Provence.
5. Season Chicken: Turn chicken breast‑side down and spread ½ of the mustard mixture over the meat. Place chicken skin‑side up in a large skillet and spread remaining mixture over the skin.
6. Brown: Set skillet over high heat and cook ~5 minutes, until the skin begins to brown.
7. Roast: Transfer skillet to the oven and roast 30-35 minutes, until skin is browned and chicken is cooked through.
8. Deglaze: Return skillet to the stovetop. Deglaze with ½ C chicken stock and a few tablespoons red wine.
9. Rest & Serve: Let chicken rest 5 minutes, then transfer to a cutting board. Cut into 8 pieces and serve.

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