Spatchcock Chicken with Honey Mustard and Roasted Brussels Sprouts
SPATCHCOCK CHICKEN WITH HONEY MUSTARD AND ROASTED BRUSSELS SPROUTS
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Hi friends! I tried something new the other day that I have been wanting to try for a long time: a spatchcock chicken! Every time I saw someone’s post about a spatchcock chicken I thought it was way too hard and time consuming. Boy was I wrong. As long as you have a good pair of kitchen shears, you will have no problem at all. I highly recommend you invest in a good pair of kitchen shears. Not only for a spatchcock chicken, but for other kitchen uses as well. They come in handy more often than you think.
Are you wondering what a spatchcock chicken is? Simply put, it is taking the backbone out of a whole chicken, laying it flat on a pan and cooking it! Not as hard as you thought huh? This is a great way to make a whole chicken in half the time it would normally take. I love the thought of buying a whole chicken. The chicken I bough was so inexpensive, less that 90 cents a pound! You can feed a family of 4-6 people for less than it would cost if you bought 6 chicken breasts.
Speaking of saving money, do you like to make your own condiments at home? If you do, I have a great recipe for homemade honey mustard! It has just the right amount of sweetness and zip! And this spatchcock chicken is perfect smothered in it 😊
Spatchcock chicken tips:
- Like I said above, I highly recommend a good pair of kitchen shears. If you don’t have a good pair, you won’t be able to cut the backbone out of the chicken. You’ll end up getting frustrated and/or it will take you forever with a crappy pair. Trust me, I learned from experience.
- We like to smother the chicken in honey mustard before it goes in the oven. You can see from some of the pictures, some spots on the chicken got nice and toasty golden brown, almost burnt. We like the way that tastes. If you don’t want dark spots on your chicken, simply baste the chicken with the honey mustard half way through the cooking process. Or you can just cook the chicken and use the honey mustard for dipping. All those ways work great!
- If you do choose to baste the chicken with the honey mustard, make sure you divide your homemade honey mustard into 2 containers. One for basting and one for later. You don’t want to keep dipping your brush into the whole container of honey mustard because you don’t want raw chicken juice in your container.
- It is important to let your chicken rest after it comes out of the oven. It gives the juices some time to settle. If you cut it open right away, all those good juices will spill out and that would be a shame.
- If you don’t like brussels sprouts, you can use whatever kind of veggies you like. Just make sure to put them on the pan about half way through the chicken cooking time. Depending on what veggies you choose, they may need a longer or shorter cooking time.
I hope you try out this method of cooking chicken! It is such a great, inexpensive way to cook a meal for a larger family!
For the chicken:
- 5 lb whole chicken, giblets taken out, chicken rinsed off and patted dry.
- Salt and pepper
- Homemade honey mustard, see below
For the honey mustard:
- ¼ cup mayo
- ¼ cup yellow mustard
- ¼ cup honey
- 2 teaspoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Pinch of salt
For roasted veggies:
- Brussels sprouts, enough to feed the number of people you have. They can be frozen.
- Olive oil
- Salt and pepper
- Preheat oven to 400 and drizzle a sheet pan with olive oil.
- To make the honey mustard: combine all the ingredients under “for the honey mustard” and divide the sauce into 2 containers, one for the chicken and one for extra sauce/dipping at the end.
- To spatchcock the chicken:
- Make sure you have a big enough work space.
- Start by flipping the chicken so it is breast side down on your cutting board.
- Face the chicken so the neck is toward you.
- With your sharp kitchen shears, start cutting on each side of the neck down the back bone. Don’t be afraid to really cut it. It might be kind of tough, but as long as you have a good pair of shears, you’ll be fine.
- With the backbone fully out, rinse of the inside of the chicken again and pat dry. Rinse off your cutting board as well.
- Place the chicken back on your cutting board so the breasts are down, and the chicken is open in front of you. You will see a hard piece of pelvis bone toward the butt of the chicken. You’ll need to take a sharp knife and cut the middle of the bone. You don’t need to cut all the way through. This will help it lay flat on your sheet pan. (see pictures above)
- Flip your chicken over and place it on your sheet pan. Push it down until it lays flat.
- Season your chicken with salt and pepper. Here you can do one of two things: you can slather your chicken with one of the containers of homemade honey mustard, then place it into your 400-degree oven and bake it for 1 hour. This will give you the nice toasty spots on the chicken when it’s done. Or after you salt and pepper it, you can place it into the oven and bake it for 30 minutes, then slather it with the homemade honey mustard and bake the remaining 30 minutes.
- If you are adding veggies with your chicken: when there are 30 minutes left of cook time, drizzle olive oil over the veggies and sprinkle with salt and pepper. Spread them out evenly around the chicken and bake the rest of the 30 minutes.
- When the chicken is done baking, let it rest for 10 minutes before cutting.