Spatchcock Cast-Iron Mustard Chicken
This Spatchcock Cast-Iron Mustard Chicken will quickly become a favorite, I know I find myself making it over and over again. It's a staple meal you'll enjoy again and again.
Servings: 4
Calories: 1067kcal
Ingredients
Chicken
- 4 lb. chicken spatchcocked
- 6-8 garlic cloves minced
- 3 tbsp Dijon mustard
- 3 tbsp whole grain mustard
- 2 tbsp avocado oil
- 1 tbsp coconut aminos soy sauce, or liquid aminos
- 1 tsp hot sauce I use Valentina
- 1 tbsp herbes de Provence
- 1 tsp red pepper flakes
Instructions
- 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.
Notes
*If your pan is well seasoned you may not need additional oil.
*Internal temperature of chicken should reach 165F.
Clean your cast-iron skillet immediately after use. If the drippings and food residue does not wipe out easily, use hot water to hand-wash your cast iron. Then, you can use an abrasive sponge to scrub off any stuck-on food. Next, use coarse kosher salt to scrub off any remaining 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.
Do not cover the chicken, or the skin will not get crispy.
Nutrition
Calories: 1067kcal | Carbohydrates: 4g | Protein: 86g | Fat: 76g | Saturated Fat: 20g | Cholesterol: 340mg | Sodium: 694mg | Potassium: 916mg | Fiber: 1g | Sugar: 1g | Vitamin A: 821IU | Vitamin C: 10mg | Calcium: 90mg | Iron: 6mg
