The Humble Roast Chicken

Spatchcocking makes this recipe quick and simple. Invest in a good pair of kitchen shears and get to snipping.



  1. Preheat oven to 400
  2. Cut the spine out of your chicken. Do so by placing the bird breast side down and positioning the shears at the bottom of the carcass on one side of the fatty chicken tail (base of the spine). Cut through the skin and bones all the way up to the opening at the top of the bird. Repeat on the other side.
  3. If you intend to carve the bird, it’s best to remove the wishbone as well. If this seems a daunting task to you, forget about it. It’s not going to have any true impact on the flavor of your bird.
  4. Pat your chicken dry and position it in your roasting vessel. I use my cast iron skillet, but you could use a sheet tray or really any shallow oven safe pan that will fit the bird.
  5. Generously salt the skin of the chicken
  6. In a medium bowl mix the mustard, garlic, soy, lemon, herbs, olive oil and worchestershire. Stir to combine.
  7. Pour the sauce mixture over the bird and massage into the skin and into any cavities where the skin pulls away from the muscle.
  8. Insert the pointy part of probe thermometer into the thickest part of the breast meat. Rest the temperature screen on top of the stove and put the chicken into the preheated oven.
  9. Set the temperature to 160 on your probe thermometer. The thermometer will beep when the chicken has reached 160 F.
  10. Remove the chicken from the oven when it has reached 160 F and tent it with aluminum foil so that the temperature continues to rise to a safe 165 F.
  11. Allow the chicken to rest for 10-15 minutes or until cool enough to handle. You may now carve your bird, or refrigerate it for later use.

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