Flatten and marinate a whole chicken with Dijon mustard, lemon, garlic, rosemary, and olive oil, then roast it to perfection for a juicy, tender, and crispy-skinned delight. Perfect for any dinner occasion!
Hey there, y’all! Get ready to step up your chicken game with a dish that’s as fun to say as it is to eat—Rosemary Dijon Spatchcock Chicken. This recipe is gonna have your family and friends raving about your kitchen skills!
Now, let’s get down to business. Spatchcocking might sound fancy, but it’s really just a snazzy way of saying we’re gonna flatten this bird out like it’s catching some rays on the beach. This method ensures our chicken cooks evenly and quickly, giving us that perfect combination of crispy skin and juicy meat.
The real star of this show is our fabulous marinade. We’re talking whole grain Dijon mustard, fresh lemon zest and juice, aromatic rosemary, and enough garlic to keep those vampires at bay. Blend it all together with some extra virgin olive oil, and we’ve got ourselves a marinade that’s bursting with flavor.
Whether you’re looking to impress at a dinner party or just jazz up a weeknight meal, this Dijon Spatchcock Chicken is the way to go. Plus, it’s versatile enough to pair with anything from roasted veggies to creamy mashed potatoes. So grab your apron, and let’s make some magic happen in the kitchen!
How to Make Rosemary Dijon Spatchcock Chicken
Ingredients
- 4-5 lb whole chicken
- ¼ cup whole grain Dijon mustard
- Zest and juice of 1 lemon
- 6 cloves of garlic
- 4 sprigs of fresh rosemary or 2 tsp dried rosemary
- 1 Tbsp salt
- 2 tsp white ground pepper
- ⅓ cup extra virgin olive oil
- 1 sweet onion
Instructions
- Preheat the oven to 425°F and coat a 12-inch cast iron skillet with 1 tablespoon of olive oil. The skillet will do all the heavy lifting, so let’s treat it right.
- Create the marinade by blending the mustard, lemon zest and juice, garlic, seasonings, and olive oil in a high-speed blender until smooth. If your blender gives you any sass, just remind it who’s in charge!
- Prep the chicken: Clean and dry that bird like it’s getting ready for its close-up. On a large cutting board, lay the chicken with the head facing you. With a quality pair of kitchen shears, cut out the backbone of the chicken in a “V-shape” pattern all the way down towards the tailbone. Now, don’t toss that backbone—it’s perfect for making chicken bone broth. After removing the backbone, use your hands to break the rest of the breastbone to help flatten the chicken. We want it nice and flat.
- Marinate that chicken: Generously coat the chicken with the marinade, getting under the skin too. We want flavor in every nook and cranny.
- Onion and lemon bed: Cut the onion into large chunks, along with the lemon pieces from earlier. Place them in the skillet, and then put the chicken on top of the onion and lemon. It’s like giving the chicken a cozy little bed to roast on.
- Bake: Place the skillet on the center rack of the oven and bake for 1 hour or until the internal temperature reaches 165°F. Halfway through the baking process, it doesn’t hurt to spoon the juices or baste the chicken. It’s like giving your chicken a little spa treatment—keep it moist and happy.
- Rest and serve: Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before cutting into desired pieces to serve. Trust me, that rest is crucial—it’s been working hard!
Tips and Tricks for the Perfect Spatchcock Chicken
- Sharp Shears, Happy Chef: Invest in a good pair of kitchen shears. They make spatchcocking a breeze and can be used for other kitchen tasks.
- Pat Dry for Crispy Skin: Ensure your chicken is thoroughly dried with paper towels before marinating. This helps achieve that coveted crispy skin.
- Marinate Ahead of Time: For maximum flavor, marinate the chicken for a few hours or even overnight. Just cover it and pop it in the fridge.
- Room Temperature Roast: Let the chicken come to room temperature before roasting. This ensures even cooking.
- Broil for Extra Crisp: If you love crispy skin, switch to broil for the last 5 minutes of cooking, but keep a close eye to avoid burning.
- Use a Meat Thermometer: To avoid overcooking, use a meat thermometer. The chicken is done when the internal temperature reaches 165°F.
- Rest Before Carving: Let the chicken rest for 10 minutes after roasting. This allows the juices to redistribute, making for a juicier chicken.
- Save the Backbone: Don’t toss the backbone! Use it to make a flavorful chicken broth.
- Baste for Moisture: Halfway through roasting, baste the chicken with its own juices to keep it moist and flavorful.
- Onion and Lemon Magic: The onion and lemon bed not only adds flavor but also prevents the chicken from sticking to the skillet. Plus, those roasted onions are delicious!
Reasons You’ll Love This Rosemary Dijon Spatchcock Chicken Recipe
- The spatchcock method ensures your chicken cooks faster and more evenly, so you get perfectly juicy meat and crispy skin every time.
- The Dijon mustard marinade, infused with lemon, garlic, and rosemary, delivers a robust and zesty flavor that penetrates deep into the chicken.
- Despite its gourmet appearance and taste, this recipe is straightforward and simple to follow, making you look like a kitchen pro with minimal effort.
- This chicken pairs beautifully with a wide range of sides, from roasted veggies to mashed potatoes, making it a versatile star for any meal.
- Made with wholesome ingredients and cooked in a way that retains its natural juices, this dish is both nutritious and incredibly satisfying.
Perfect Pairings
- Cheddar Garlic Mashed Potatoes
- Brussel Sprouts, Butternut Squash, and Bacon
- The Easiest Sweet Dinner Rolls Recipe
If you enjoyed my Rosemary Dijon Spatchcock Chicken, try some of these other recipes!
Dinner For Two : Lemony Chicken & Bacon Bucatini
Crispy Smashed Potato Salad with Tomato Basil Goat Cheese
Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soulfood, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.
Rosemary Dijon Spatchcock Chicken
Ingredients
- 4-5 lb whole chicken
- ¼ cup whole grain Dijon mustard
- Zest and juice of 1 lemon
- 6 cloves of garlic
- 4 sprigs of fresh rosemary or 2 tsp dried rosemary
- 1 Tbsp salt
- 2 tsp white ground pepper
- ⅓ cup extra virgin olive oil
- 1 medium sweet yellow onion
Instructions
- Preheat the oven to 425°F and coat a 12-inch cast iron skillet with 1 tablespoon of olive oil.
- Create the marinade by blending the mustard, lemon zest and juice, garlic, seasonings, and olive oil in a high-speed blender until smooth.
- Prepare the chicken by cleaning and drying it. On a large cutting board, lay the chicken with the head facing you. Using kitchen shears, cut out the backbone in a “V-shape” pattern towards the tailbone. Save the backbone for broth. Break the breastbone to flatten the chicken.
- Generously coat the chicken with the marinade, including under the skin.
- Cut the onion into large chunks, along with the lemon pieces from earlier. Place them in the skillet, then put the chicken on top.
- Place the skillet on the center rack of the oven and bake for 1 hour or until the internal temperature reaches 165°F. Halfway through baking, baste the chicken with its juices.
- Once cooked, remove from the oven and let rest for 10 minutes before cutting into pieces to serve.
Leave a Comment