Who says you don’t have time to roast a chicken during the week? The secret is to flatten it out — spatchcocking — so it cooks faster, in just 30 to 45 minutes.
You totally have time for this.
And also, “spatchcock” is just so fun to say.
I made a maple-mustard glaze for this but really, the only limits are your imagination. Just make sure that what ever you do — a marinade, glaze, or rub — you make sure to work that flavor under the skin. A layer of veggies underneath the chicken provides you with a balanced meal while also allowing the chicken to cook faster thanks to a bit of air circulation (Science!). I used Brussels sprouts and baby carrots tonight.
Maybe whip up some whole-wheat biscuits to serve alongside and make it feel like a real Sunday dinner. On a Wednesday.
Spatchcocked Maple-Mustard Chicken
- 1 whole chicken, 3-4 lbs (preferably organic)
- Preheat the oven to 425 degrees. Flip your chicken breast side down, with the feet closest to you. Using a pair of kitchen shears, locate where the backbone meets the thigh. Cut down the length of the back; repeat on the other side (this might require some muscle).
- Open up the chicken like a book and press down on the breast to flatten the chicken (be careful of any protruding bones). Flip the chicken over and season as desired.
- Roast for 35-45 minutes, until a thermometer inserted in the breast reaches 165 degrees. Let rest for 10 minutes before serving.
For the maple-mustard glaze:
- 1/4 cup maple syrup
- 3 tbsp olive oil
- 1 tbsp spicy brown mustard
- 1 tbsp whole-grain mustard
- juice and zest of a lemon
- 1 large/2 small garlic cloves, minced
- salt & pepper
- 1 tbsp fresh sage, minced
Whisk together all ingredients. Rub onto and under the skin of the chicken. Use any extra glaze to coat your vegetables before roasting.
Make sure you save the bones for homemade chicken stock!