Spatchcocked Chicken with Maple-Dijon Sauce
Spatchcocked Chicken with Maple-Dijon Sauce elevates simple roast chicken by butterflying the bird for more even cooking, resulting in tender, juicy meat and crispy, golden skin. Finished with a bold maple-mustard sauce, this versatile dish is perfect for both cozy weeknight meals and elegant dinner parties.
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Michelle Dudash
Featured In: My Indiana Home
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Michelle Dudash
Featured In: My Indiana Home
Ingredients
- 1 whole chicken (about 5 ½ pounds)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- Back pepper, to taste
Maple-Dijon Sauce:
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise or Greek yogurt
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 450 degrees and line a large baking sheet with aluminum foil. Set aside.
- In a small bowl, whisk together the oil, salt, garlic powder, onion powder, thyme, rosemary and pepper. Set aside.
- Place chicken breast-side down on a cutting board or mat. Pat dry with paper towels and remove the pouch of giblets. Using kitchen shears or a sharp chef’s knife, cut along each side of the backbone to remove it. Open the chicken like a book while pressing down. Turn it over and press again if needed, so that the chicken lies flat on the pan.
- Rub chicken with oil mixture, both on the skin’s surface and under the skin’s openings. Bake for about 45 minutes, or until a meat thermometer inserted into the thickest part of the thigh reaches 165 degrees.
- Meanwhile, in a small bowl, whisk together all sauce ingredients.
- When chicken is done cooking, remove it from the oven and allow it to rest for 5 to 10 minutes before slicing. Serve warm with maple-Dijon sauce.
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