It is difficult to make a spatchcocked chicken sprawled all in its glory in the pan look good in a picture. But let me tell you this chicken is wonderful.These pics do not do it justice. I make a pretty great roasted whole chicken, but once in a while you just need something a little different. This chicken is done in 30 minutes start to finish and is juicy and absolutely delicious . I used a vintage black cast iron skillet to start it on the stove and finish roasting in the oven. It fit my little just under 4 pound chicken quite well. I have made this several times and each time it did not disappoint. You can also deglaze the pan with a bit of white or red wine and a little bit of chicken broth and swirl in a tiny bit of butter at the end with the heat off to make a nice little sauce. The second time I made this dish I did that and served it with mashed potatoes. The first time we had roasted potatoes and asparagus....no sauce , just the de-fatted pan juices. I saw him make this on his show and he did deglaze the pan with wine. Either way it is a wonderful chicken. Jacques has never let me down...every recipe of his that I have tried has always been wonderful.
Jacques Pepin's Split Quick Roasted Chicken with Mustard Crust
adapted from: More Fast Food My Way and Food and Wine Magazine
- 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(optional)
For the crust: Mix all the 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.