Mustard, Lemon and Fresh Herb Chicken
I was at my parent’s house last week and when I asked my mother what she wanted us to make for dinner, she replied (again) that she had a whole chicken (again)… did I mention, again? I’ve been challenged with coming up with new ways to use a whole chicken lately! This recipe was a huge success and by butterflying the chicken, the roasting time has been cut, almost in half!
2 tbsp Dijon mustard
2 tbsp extra virgin olive oil
2 cloves garlic
2 tbsp chopped parsley
1 sprig fresh rosemary, leaves only
Zest of half lemon
Juice of half a lemon
¼ tsp salt
¼ tsp pepper, plus more
3 – 4 pound (1.6-2.0 kg) whole chicken, butterflied
Combine the mustard, oil, garlic, parsley, rosemary, lemon zest, lemon juice, salt and pepper in a food processor or blender; puree until completely smooth and set aside.
To butterfly the chicken you’ll need a strong pair of scissors, ideally poultry sheers. Place the chicken breast side down so the spine is facing up. Carefully cut alongside of the spine all the way down the chicken and then repeat down the other side (you’re literally cutting the spine off). Then Open the cavity gently, you’ll notice a piece of cartilage at the top near where the neck would be. Cut a slit into the top of this cartilage and then gently pull it out with your hands ( you may need to pry it a bit).
Season the inside of the chicken and then place it down in a roasting pan ( so it’s skin-side up).
Rub the marinade all over the top of the chicken and season with coarse salt and pepper.
Let the chicken marinate (in the fridge) for 1-2 hours, up to 24 hours ahead of time.
Roast at 400 for an hour to an hour and a half, until the thickest part of the chicken runs clear when pierced (or registers 165 on a thermometer).
Remove from the oven and let it rest for at least 20 minutes before carving.