This is the perfect roasted chicken recipe for when you don’t have time to marinade…or time to wait an hour and a half for it to cook!
Roasted Mustard Chicken
This is the perfect roasted chicken recipe for when you don't have time to marinade...or time to wait an hour and a half for it to cook!
- 1 4-lb. chicken backbone removed and split through the breast bone into 2 halves
- 6-8 garlic cloves minced
- 3 tbsp Dijon mustard
- 3 tbsp whole grain mustard
- 2 tbsp dry white wine
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp hot sauce I use Valentina
- 1 tbsp herbes de Provence
- 1 tsp red pepper flakes
Preheat to 450F.
Mix all the ingredients (except the chicken) in a bowl.
Put 2 tbsp of the mixture under the skin of each breast. Put 2 tbsp of the mixture under the skin of each thigh.
Heat an oven-safe pan over medium heat on the stove. Add 1/4 of the remaining mixture to the non-skin side of each chicken half and place the chicken skin side up in the pan. Add the remaining mixture on top of the chicken. Cook 5 minutes until starts to brown. Transfer to the oven.
Cook 25-30 minutes in the oven until internal temperature reads 145F.* It will continue to cook while it rests. Let rest 5 minutes before serving.
*Internal temperature of chicken should reach 165F.