Honey Mustard Glazed Roast Chicken
Ingredients List
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½ cup yellow mustard
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¼ cup honey
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¼ cup seasoned rice wine vinegar
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2 teaspoons Sriracha
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1 teaspoon smoked paprika
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1 teaspoon freshly ground black pepper
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3 teaspoons kosher salt, plus more as needed
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1 (4.5 pound) whole chicken
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¼ cup chicken stock, or as needed
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2 tablespoons chopped green onions, or to taste
Instructions
In a large mixing bowl, combine mustard, honey, vinegar, Sriracha, paprika, black pepper, and salt until well blended.
Lay the chicken breast-side down on a flat surface. Using scissors or a knife, carefully cut along both sides of the backbone, staying as close to the bone as possible. Remove and discard the backbone, then trim any excess fat or skin from the chicken.
Locate the cartilage where the wishbone meets in a "v" shape, then make a shallow incision through it. Gently press down on both sides to flatten the chicken, revealing the breastbone. If needed, make another small cut in the cartilage. Run your fingers along the breastbone to pull away any remaining cartilage. Make a few shallow cuts on the legs, thighs, and wings to ensure even cooking.
Place the chicken into the marinade and toss it to coat evenly. Cover and refrigerate, allowing it to marinate breast-side down for 4 to 12 hours.
Preheat your oven to 425°F (220°C). Prepare a rimmed baking sheet by lining it with aluminum foil.
Carefully transfer the marinated chicken, skin-side up, onto the prepared baking sheet. Season with salt, and set aside the remaining marinade for later basting.
Roast the chicken in the center of the preheated oven until it begins to darken in spots, approximately 35 to 40 minutes.
While the chicken is roasting, pour any leftover marinade into a small saucepan. Add chicken stock to thin the sauce slightly and bring it to a boil. Remove from heat once it reaches a boil.
Baste the chicken with the sauce and continue roasting, basting again if preferred, until the chicken is no longer pink at the bone and the juices run clear—about 15 minutes longer. The internal temperature should reach 165°F (74°C) when measured at the thickest part of the thigh, near the bone.
Take the chicken out of the oven and brush any rendered fat and juices from the pan over the chicken for extra flavor.
Transfer the chicken to a serving platter, garnish with sliced green onions, and serve, spooning any leftover sauce over the top.
Chef's Tips
Feel free to use any type of mustard you have available, whether it's yellow mustard, Dijon, or a mix of both. You can also choose any honey, vinegar, or hot sauce based on your preference.
If you'd like, substitute 1 1/2 teaspoons of fine salt for 3 teaspoons of kosher salt.
Once the chicken is spatchcocked, you can remove the flat section of each wing at the joint for a cleaner look. These wing pieces and the backbone can be saved to make a delicious stock.
If you prefer more sauce, simply double the marinade ingredients for extra flavor.
Editor's Tip:
The nutritional information provided is based on the full quantity of marinade and sauce used. The actual amount consumed may vary depending on how much is used for basting.
Nutrition Information (per serving)
| 637 | Calories |
| 23g | Fat |
| 20g | Carbs |
| 85g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 637 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 6g | 30% |
| Cholesterol 256mg | 85% |
| Sodium 2200mg | 96% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 2g | 6% |
| Total Sugars 18g | |
| Protein 85g | 170% |
| Vitamin C 2mg | 2% |
| Calcium 68mg | 5% |
| Iron 5mg | 25% |
| Potassium 781mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5