Spatchcock Chicken in Creamy Mustard Sauce

Spatchcock chicken in creamy mustard sauce is the fastest way to get a roast chicken on the table and is fragrant with garlic and thyme.

Prep Time10

Cook Time55

Total Time1 5

Course: Dinner

Cuisine: French

Keyword: spatchcock chicken,

Servings: people

Preheat the oven to 220C/450F. To spatchcock a chicken place it breast side down and with a sharp knife or kitchen scissors cut along one side of a backbone then repeat with the other side. Remove the backbone and turn the bird cut side down. Place the palm of your hand on the chicken breast and push down firmly to flatten it. Tuck the wing tips under the breasts to avoid burning. (See the photo guide in the post) Use the backbone to make a chicken stock or discard.
Brush the chicken with the olive oil, season with salt, 1 tsp of garlic powder and half of the thyme leaves. Roast at 220C/450F for 25 minutes or until the chicken starts to turn golden.
While the chicken is roasting mix the double(heavy) cream, both mustards, the remaining garlic powder and thyme leaves. Measure out the white wine.
Take the chicken out of the oven and immediately turn the temperature down to 150C/300F. Now pour the white wine over the bottom of the pan, tilt the pan, so it spreads all over. Then pour the cream and mustard mixture all over the chicken and continue roasting for 30 minutes or until the internal temperature of the chicken reaches 74C/165F. Take out of the oven and rest for 20 minutes before carving.