We had another cold and rainy day here in Portland so I decided to roast a chicken. I found this recipe on Food and Wine that I adapted a bit because I wanted to roast the chicken in the oven and instead of cutting the bird into pieces, I simply spatchcocked it. I will spare my vegetarian readers the photos of spatchcocking the bird, but you can see a great step by step pictorial at Cookthink. I loved the flavor of the marinade – the garlic and mustard really made this chicken flavorful and so delicious. I served this dish with Garlicky Asparagus with a Splash of Lemon.
Preheat the oven to 425 degrees. Prepare the chicken, spatchcocking instructions found at Cookthink. Coat your baking dish with cooking spray.
Add the garlic, Dijon, chicken broth, olive oil, soy sauce, Tabasco sauce, herbes de Provence together in a bowl – whisk until well combined. Place the bird, breast side down, in the baking dish then spread some of the garlic mixture over the spatchcocked chicken then season with sea salt and freshly cracked pepper, to taste, flip over and place back into the baking dish. Carefully, lift the skin over the breasts and rub the mixture directly on the breast meat. Rub the remaining mixture over the top of the bird evenly, then season with sea salt and freshly cracked pepper, to taste.
Place a meat thermometer into the thickest part of the thigh without touching bone. Put the chicken into the oven and roast for 50-60 minutes, or until the meat thermometer reads 180 degrees. Remove the chicken from the oven and let it rest for 7-10 minutes before carving the chicken. Enjoy.