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Honey Mustard Roast Chicken
Honey Mustard Roast Chicken
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
330 minutes
Spatchcocked roasted chicken basted in sweet and tangy honey-mustard sauce for juicy, succulent perfection.
Ingredients:
  • 0.5 cup yellow mustard
  • 0.25 cup honey
  • 0.25 cup seasoned rice wine vinegar
  • 2 teaspoons Sriracha
  • 1 teaspoon smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 3 teaspoons kosher salt, plus more as needed
  • 1 (4.5 pound) whole chicken
  • 0.25 cup chicken stock, or as needed
  • 2 tablespoons chopped green onions, or to taste
Instructions:
  • Combine mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a large bowl until well mixed.
  • Lay the chicken breast-side down on a work surface. Using scissors or a knife, cut along both sides of the backbone starting from the tailbone, keeping the cuts as close to the bone as you can. Remove and discard the backbone, then trim off any extra fat or skin from the chicken.
  • Locate the wishbone's meeting point to form a "v" shape and gently slice through the cartilage with a knife. Press to flatten the chicken, revealing the breastbone. If needed, make an additional cut in the cartilage. Slide your fingers along the breastbone to remove the remaining cartilage. Create shallow cuts in the legs, thighs, and wings for consistent cooking.
  • Place the chicken in the marinade bowl and ensure it is well coated. Marinate it in the refrigerator for 4 to 12 hours, breast-side down.
  • Preheat the oven to 425 degrees F (220 degrees C) and line a rimmed baking sheet with aluminum foil for easy cleanup.
  • Place the chicken on the baking sheet with the skin facing up. Sprinkle with salt and set aside the marinade for basting later.
  • Roast the chicken in the middle of the oven until it develops golden spots, about 35 to 40 minutes.
  • Transfer any remaining marinade from the chicken into a saucepan, pour in chicken stock to adjust the consistency, and bring it to a boil. Remove from heat when ready.
  • Continue roasting the chicken, basting occasionally, for an additional 15 minutes or until fully cooked. Use an instant-read thermometer to ensure the thickest part of the thigh reads 165 degrees F (74 degrees C).
  • Brush the golden, flavorful juices from the pan onto the roasted chicken after removing it from the oven.
  • Place the chicken on a beautiful serving platter and sprinkle with fresh green onions. Slice it up and serve, drizzling any extra sauce on top for added flavor.

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