Honey Mustard Roast Chicken

Recipe View In a large bowl, whisk together the mustard, honey, rice vinegar, Sriracha, smoked paprika, black pepper, and salt until thoroughly combined. (5 minutes)

Recipe View Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, remove the backbone by cutting along both sides. Discard the backbone or save for making stock. Trim any excess fat. (10 minutes)

Recipe View Locate the wishbone cartilage. Make a shallow cut through the cartilage, then press down firmly on both sides of the breast to flatten the chicken. You may need to make additional shallow cuts to fully release the cartilage. Pierce the legs, thighs, and wings a few times to promote even cooking. (5 minutes)

Recipe View Transfer the spatchcocked chicken to the bowl with the honey mustard marinade. Ensure the chicken is well-coated on all sides. Marinate in the refrigerator for at least 4 hours, or preferably overnight, breast-side down. (5 minutes)

Recipe View Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil for easy cleanup. (10 minutes)

Recipe View Remove the chicken from the marinade and place it skin-side up on the prepared baking sheet. Sprinkle lightly with additional salt. Reserve the remaining marinade for basting. (2 minutes)

Recipe View Roast the chicken in the preheated oven for 35-40 minutes, or until the skin begins to brown. (35-40 minutes)

Recipe View While the chicken roasts, pour the reserved marinade into a small saucepan. Add chicken broth to thin the sauce to your desired consistency. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes. (10 minutes)

Recipe View Baste the chicken with the honey mustard sauce. Continue roasting for another 15-20 minutes, basting once or twice more, until the chicken is cooked through and the juices run clear when pierced with a fork. An instant-read thermometer inserted into the thickest part of the thigh should register 165°F (74°C). (20 minutes)

Recipe View Remove the chicken from the oven. Brush any rendered fat from the pan over the chicken for added flavor. (2 minutes)

Recipe View Transfer the roast chicken to a serving platter. Garnish with chopped scallions. Slice and serve immediately, drizzling any remaining honey mustard sauce over the top. (5 minutes)