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Preheat your oven to 400°F.

Coat a large baking sheet with 2 tablespoons of olive oil to prevent the chicken from sticking.

Place the spatchcocked chicken flat on the prepared baking sheet, breast side up.

Pat the chicken skin thoroughly dry with a paper towel. This step is crucial for achieving extra crispy skin.

Evenly sprinkle 3 teaspoons of sea salt over the entire chicken.

Using a brush, generously coat all of the chicken skin with 1/4 cup of Dijon mustard, ensuring every area is covered.

Arrange the sliced lemon around the base of the chicken on the baking sheet.

Distribute the 1 bunch of fresh thyme and 1 bunch of fresh rosemary along the outside and across the top of the chicken.

Pour the 1/4 cup of melted butter over the chicken, ensuring the entire skin is covered and glistening.

Place the baking sheet with the chicken into the preheated oven and roast at 400°F for 50 minutes.

After 50 minutes, increase the oven temperature to 425°F and continue baking for an additional 20-25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F. Use a meat thermometer to verify.

Carefully remove the chicken from the oven and let it rest on the pan for about 10 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful chicken.

While the chicken is resting, combine 1/4 cup of raw honey and 1/3 cup of whole grain mustard in a small bowl to create the honey mustard glaze.

Brush the rested chicken generously with the prepared honey mustard glaze. You may reserve a few tablespoons of the glaze for dipping if desired.

Carve the chicken into desired portions and serve immediately.


Preheat your oven to 400°F.

Coat a large baking sheet with 2 tablespoons of olive oil to prevent the chicken from sticking.

Place the spatchcocked chicken flat on the prepared baking sheet, breast side up.

Pat the chicken skin thoroughly dry with a paper towel. This step is crucial for achieving extra crispy skin.

Evenly sprinkle 3 teaspoons of sea salt over the entire chicken.

Using a brush, generously coat all of the chicken skin with 1/4 cup of Dijon mustard, ensuring every area is covered.

Arrange the sliced lemon around the base of the chicken on the baking sheet.

Distribute the 1 bunch of fresh thyme and 1 bunch of fresh rosemary along the outside and across the top of the chicken.

Pour the 1/4 cup of melted butter over the chicken, ensuring the entire skin is covered and glistening.

Place the baking sheet with the chicken into the preheated oven and roast at 400°F for 50 minutes.

After 50 minutes, increase the oven temperature to 425°F and continue baking for an additional 20-25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F. Use a meat thermometer to verify.

Carefully remove the chicken from the oven and let it rest on the pan for about 10 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful chicken.

While the chicken is resting, combine 1/4 cup of raw honey and 1/3 cup of whole grain mustard in a small bowl to create the honey mustard glaze.

Brush the rested chicken generously with the prepared honey mustard glaze. You may reserve a few tablespoons of the glaze for dipping if desired.

Carve the chicken into desired portions and serve immediately.
