Food {Slow Roasted Honey Mustard Spatchcock Chicken}


I have wanted to try cooking a chicken this way for months now but just never got round to it. They say it is the best way to BBQ a whole chicken but seeing as the weather has been its typical “British Summer” unpredictable, it was cooked in the oven on a low heat to make a really juicy and flavourful chicken.  So here is how I did it:

Get yourself a chicken, a whole chicken and carefully cut down the backbone with a very sharp knife, go on put your back into it. Open it up and press it down to flatten it out a bit. If you are a little squeamish then you can ask the butcher to do this for you.



Heat your oven to 125c. Chop up some vegetables, I used 2 sticks of celery, a red onion, a lemon and a bulb of garlic cut in half. Scatter them onto a baking tray and sprinkling with salt, pepper and olive oil. Place your chicken on top of the veg breast side up and rub with a little oil.

Place the tray in the middle of your oven and set the timer for 1 hour*.

*(This chicken specified that I cooked it for 1 hour at 180c, so I dropped the temperature and extended the time to 2 hours but your chicken will be cooked when a meat thermometer reads 75c at the thickest point)

In this time you can make your glaze. For this mix 1 tablespoon of wholegrain mustard, 1 tablespoon of runny honey, a teaspoon of piri-piri sauce and some salt and pepper together. Set aside.

After an hour you can start basting. Baste the chicken with half of the marinade and place in the oven for 30 mins, baste again and return to the oven for 20 mins. For the last 10 mins turn the oven up to the highest setting to crisp up the skin.

Serve with roast pots and the veg and don’t forget to use the juices in your gravy!

Bon appetit!



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