Honey Mustard Roast Chicken
Ingredients: Yellow mustard, Honey, Rice wine vinegar, Hot sauce (Sriracha), Smoked paprika · 300 min cook time · 650kcal · ~₩18,000
Ingredients
100g Yellow mustard, 50g Honey, 30ml Rice wine vinegar, 15ml Hot sauce (Sriracha), 5g Smoked paprika, 2g Freshly ground black pepper, 5g Salt, 2kg Whole chicken, 100ml Stock (optional, for thinning sauce), 10g Green onions (for garnish)
Instructions
1. In a large bowl, combine yellow mustard, honey, rice wine vinegar, hot sauce (sriracha), smoked paprika, freshly ground black pepper, and salt. Whisk until well combined to create the marinade.
2. Place the whole chicken (4.5-5 lbs) breast-side down. Using kitchen scissors, cut along both sides of the backbone from the tail bone to the neck to remove it. Trim any excess fat or skin.
3. Find the cartilage in the center where the wishbone meets. Make a shallow cut through the cartilage with a knife. Press down on either side of the chicken to flatten it out, revealing the breastbone. Run fingers along the breastbone to pull away remaining cartilage, allowing the chicken to lie flat.
4. Optionally, remove the flat part of the wing at the joint. These, along with the backbone, can be used to make stock.
5. Transfer the spatchcocked chicken to the bowl with the marinade. Make a few shallow cuts into the thigh and leg, and near the wing joints if desired, to help the marinade penetrate and ensure even cooking. Toss the chicken until it's very well coated, ensuring marinade gets into all nooks and crannies.
6. Ensure the chicken ends up breast-side down in the marinade. Cover the bowl and refrigerate to marinate for 4 to 12 hours. If marinating overnight, cover tightly.
7. Preheat oven to 425°F (218°C). Line a baking sheet with foil. Transfer the marinated chicken to the baking sheet, skin-side up. Sprinkle with a little more salt if desired. Do not discard the excess marinade in the bowl.
8. Roast the chicken in the center of the preheated oven for about 50 minutes, or until safely done (internal temperature reaches 165°F/74°C).
9. While the chicken roasts, transfer the excess marinade from the bowl into a small saucepan. Optionally, thin it out with some stock (made from the backbone and wing tips). Bring the marinade to a boil and simmer for a few minutes to make it safe to use as a sauce.
10. After about 40 minutes of roasting, the chicken will start to darken due to the honey. During the last 15 minutes of cooking, baste the chicken with the boiled marinade/sauce. Repeat basting as desired (e.g., twice) to protect dark spots and build a glaze.
11. Once the chicken is cooked, remove it from the oven. Using a brush, spread any rendered chicken fat and accumulated juices from the pan over the chicken to add shine and flavor. Let the chicken rest for a few minutes.
12. Transfer the rested chicken to a serving platter. Garnish with sliced green onions if desired. Serve with the reserved boiled marinade/sauce spooned over.
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