Roasted Split Chicken with Mustard Crust

Last week, I was looking for a recipe that we had seen Jacque Pepin make on PBS (I don’t remember what it was), and I came across this recipe. I have the cookbook, More Fast Food My Way, and this recipe is from that cookbook. It looked good to me, I like chicken, I like mustard, I like garlic. Jacques sometimes recommends ‘spatchcocking’ your chicken, and cutting into the joints in the thighs as well, do speed up the cooking. I don’t really like cutting the backbone out of a chicken, too gross, but happily there is a local store that still has a butcher, and they will do it for you. We’re lower carb around here, so I didn’t make mashed potatoes, but they would have been perfect with it. I found the recipe online, here, though of course you don’t need that, since you have me. I included his comments as well. 1 tsp of Tobasco seemed like too much, so I used 1/2 of that. It wasn’t too much, I think it could have handled the full amount.

I often make this recipe at home when I am in a hurry, because splitting and flattening the chicken and cutting between the joints of the leg and the shoulder reduce the cooking time by half. I use kitchen shears to split the chicken open at the back and to cut the cooked bird into serving pieces and a knife to cut between the joints.

The mustard crust can be made ahead and even spread on the chicken a day ahead, if you like. I pour the cooked chicken juices into a fat separator with a spout and serve over Fluffy Mashed Potatoes, leaving the fat behind.

Roasted Split Chicken with Mustard Crust

• 2 tablespoons chopped garlic
• 2 tablespoons Dijon mustard
• 2 tablespoons dry white wine
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 1 teaspoon Tabasco hot pepper sauce
• 1 teaspoon herbes de Provence
• 1/2 teaspoon salt

1 chicken (about 3 1/2 pounds)
Fluffy Mashed Potatoes

For the crust: Mix the first 8 ingredients in a small bowl.

Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.)

Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.

Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices. If you like, mound some Fluffy Mashed Potatoes on each of four warm dinner plates and place 2 pieces of chicken on each plate. Pour some juice on the mashed potatoes and chicken and serve.