A spatchcock cast-iron mustard chicken served with my favorite 5-ingredient sauce. Easy enough for a weeknight dinner! Serve with my baked sweet potato fries.
Spatchcock Cast-Iron Mustard Chicken
- 1 4-lb. chicken spatchcocked
- 6-8 garlic cloves minced
- 3 tbsp Dijon mustard
- 3 tbsp whole grain mustard
- 2 tbsp dry white wine
- 2 tbsp avocado oil
- 1 tbsp coconut aminos
- 1 tsp hot sauce I use Valentina
- 1 tbsp herbes de Provence
- 1 tsp red pepper flakes
- 1/2 head iceberg lettuce
- 5 cloves garlic
- 2-3 jalapeños
- 1/4 cup vegan mayonaise
- salt & pepper to taste
- 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 your cast iron skillet on the stove. Add a thin layer of oil, if necessary*. 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 30-35 minutes in the oven until internal temperature reads 155F when checking the inside of the chicken breast.* It will continue to cook while it rests. Let rest 5 minutes before serving.
- In the meantime, make your aji verde. Add all aji verde ingredients to a food processor and process until smooth. That’s it!
How do you spatchcock a chicken?
To spatchcock your chicken, simply cut out the backbone with kitchen shears. Then, flip the chicken so it is breast side up and press down firmly on the breast bone so the chicken lays flat.
These are the kitchen shears I use. I love them because I can sharpen them when they get dull. Also, I have had them for 5 years and have not had to sharpen them yet!
Why spatchcock the chicken?
Spatchcocking the chicken cuts the cooking time in half, at least! Also, it makes it easier to get all your seasoning and marinade all over the chicken.
What do I do with the leftover aji verde?
You will want to put this delicious sauce on EVERYTHING. Fries, salads, toast, roasted veggies, rice, beans…. I’ve even used it in an omelet or added it to this recipe for avocado toast. Or, you can just make this Spatchcock Cast-Iron Mustard Chicken again…I know you want to!
How do I clean & re-season my cast iron?
Clean your cast iron skillet immediately after use.
Use hot water to hand-wash your cast iron. Then, you can use an abrasive sponge to scrub off all the stuck-on food. Next, use coarse kosher salt to scrub off the rest if necessary. Finally, dry the skillet thoroughly, add a thin layer of oil, and re-heat the cast iron. Once it cools you can store it until your next use!
Which cast iron pan do I buy?
I use this Finex cast iron with lid ($280). If you are looking for an inexpensive option, then the Lodge cast iron skillet ($33) is wonderful. Also, make sure you get a 12″ skillet. You’ll be happy you did!