The great thing about chicken is the plethora of ways it can be prepared. Oven-roasting is usually one of the more flavorful, but slower ways of cooking this versatile bird. But in this instance, by butterflying the chicken and then starting it off in the broiler, you are able to get that slow-roasted flavor in half the time. The mustard and tobasco give it a nice little zing. I like to serve this family-style, cut into large pieces, on a big platter.
– 1 whole chicken (4 – 4.5 lbs)
– 4 garlic cloves, finely minced
– 3 tablespoons whole grain mustard
– 2 tablespoons olive oil
– 1 teaspoon tobasco sauce
– salt and pepper
1. Turn on broiler.
2. Butterfly the chicken. Using a sharp pair of kitchen shears, cut along each side of the backbone to remove. Open the chicken and place it breast side up on the work surface. Firmly press down on the center of breast to flatten the chicken. Season both sides with salt and pepper. Place the bird, breast side down into a roasting pan.
3. In a bowl, combine the minced garlic, mustard, olive oil, and tabasco sauce. Spread half of this mustard mixture onto the exposed underside of the chicken.
4. Broil the chicken, 4 – 5 inches from the flame, until dark golden brown (about 10 mins).
5. Remove chicken from broiler, reduce oven heat to 450F. Turn the chicken over and spread the remaining mustard mixture onto it. Return the chicken back into the oven and roast for 30 minutes more, or until the juices run clear when pierced. Allow to rest for 10 minutes before serving.
6. Wasn’t that easy? Now go eat!
* When serving, I cut the chicken into ten pieces: the drumsticks, the thighs, wings, and the breast which are cut in half.