Roasted Split Chicken with Mustard Crust

Here’s a quick way to cook a juicy chicken. Add a little white wine to the deglaze the pan after cooking the chicken and reduce by half. Then add a cup or two of homemade chicken stock and reduce that by half.

Roasted Split Chicken with Mustard Crust

INGREDIENTS:

  • 2 tablespoons chopped garlic
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dry white wine
  • 1 tablespoon soy sauce
  • 2 tablespoons olive oil
  • 1 teaspoon Tabasco hot pepper sauce
  • 1 teaspoon Herbes de Provence
  • 1/2 teaspoon salt
  • 1 chicken (about 3 1/2 pounds)

METHOD:

  1. Mix all the ingredients in a small bowl.

  2. Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.)

  3. Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.

  4. Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices. Pour some juice on the chicken and serve.

Roasted Cauliflower with Lemon Mustard Dressing

I made Roasted Cauliflower with Lemon Mustard Dressing from The Primal Blueprint Cookbook.

INGREDIENTS:

  • 1 head cauliflower, cut into small florets
  • 3 tablespoons oil
  • 1 tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • 1/3 cup coconut milk, or half & half
  • 1/3 cup walnuts, hazelnuts, or pecans
  • 1/8 teaspoon freshly ground black pepper

METHOD:

  1. Preheat oven to 450 degrees F.

  2. Toss the cauliflower with salt and the oil on a sheet or roasting pan. Cook until tender and lightly browned (about 15 minutes), stirring once or twice.

  3. Toast the nuts in a dry skillet.

  4. Mix the remaining ingredients in a large bowl, add the roasted cauliflower and toasted nuts, and toss everything to coat.