Garlic and Herb Mustard Chicken

This chicken recipe is packed with flavor and easy to throw together. Any combination of thyme, oregano and/or rosemary would work great for this. The garlic and herb mustard can be mixed up and rubbed over the chicken the night before, or even right before cooking. For this recipe I spatchcocked the chicken to allow the meat to cook more evenly and quickly, but you could also leave the chicken whole and use a lower temperature.

The Basic Techniques section has more tips for cooking our free-range chickens.

Garlic and Herb Mustard Chicken

Prep Time: 30 minutes Total Time: 1 hour 10 minutes Serves 4

• 3 ½ - 4 lb Chicken

• 8 Cloves Garlic, minced

• 1 ½ Tsp. dried herbs de Provence (Thyme, Oregano and/or Rosemary)

• 1 Tsp. Salt

• 3 Tbs. Dijon Mustard

• 2 Tbs. White Wine Vinegar

• 1 Tbs. Soy Sauce

• 1 Tsp. Secret Aardvark Hot Sauce (or other favorite hot sauce)

• 2 Tbs. Olive Oil

Instructions

• Preheat oven to 450℉. Using a pair of sharp kitchen shears, remove the backbone from the chicken by cutting along both sides. Save for stock. Flip the chicken over and press gently on the breast bone to flatten the bird out. 

• In a small bowl, combine the remaining ingredients and rub ⅓ on the underside of the chicken. Place in a cast iron skillet or other baking dish breast-side up and gently loosen the skin from the breast and leg meat. Rub the remaining mixture over the top and under the skin. Bend and tuck the wings behind the breast.

• Place chicken in preheated oven and roast for approximately 40 minutes or until the internal temperature of the leg has reached 170℉. The chicken should be golden brown and the juices should run clear. Allow to rest 10 minutes before serving.

*Roasting times and temperatures will vary based on chicken size and individual oven temperatures. Use a meat thermometer to gauge doneness.