Rosemary Dijon Spatchcock Chicken
This Dijon Spatchcock Chicken recipe involves flattening a whole chicken for even cooking and marinating it with a flavorful blend of Dijon mustard, lemon, garlic, rosemary, and olive oil before roasting it to perfection. The result is a juicy, tender chicken with crispy skin, perfect for impressing guests or elevating a weeknight dinner.
Servings 8 servings
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.