Simplicity is key with this 2-Ingredient Spatchcock Chicken! Using a generous brush of dijon mustard and roasted over a bed of onion, you’ll learn that truly incredible roasted chicken doesn’t need much. The deep, golden brown, ultra savory skin will give you rotisserie vibes without any extra equipment or time.
This family recipe passed down to me from my mother-in-law might be the most life-changing recipe I’ve encountered as of yet. Do I sound dramatic? I don’t care. It’s. So. F#&*ing. Good. The first time my sister-in-law made it for their family in Norway, they requested it for the next three nights in a row.
Now, I adore dijon mustard. I could eat it with a spoon straight from the jar. That being said, this recipe is not just intended for those of us dijon obsessed. The flavor of the mustard completely changes as it roasts away into the skin of your chicken. I was blown away the first time I tried it! It was a new flavor that I would have never guessed could come from dijon alone.
Ingredients
- Chicken – Today we’re learning how to make spatchcock chicken! This is only possible with a whole chicken. This dijon roasting method, however, will work on any skin-on chicken. Breasts, thighs, drumsticks; you get the picture.
- Dijon – I love grainy dijon, but it does not have a place here today. You’ll need smooth dijon.
- Onion – We can’t waste away those beautiful pan drippings. The onion acts as a bed for the roasting chicken, but also soaks up the roasty flavors. I could eat it all by itself.
I know this recipe says two ingredients! The reason for that is because the dijon and chicken are the stars of the show here. The onion, while very necessary in my kitchen, can be left out if you prefer.
How to make 2-ingredient spatchcock chicken
- Remove the spine: Preheat the oven to 425F. Place the chicken on a cutting board, breast-side-down. Use a sharp pair of kitchen scissors to cut each side of the spine to remove it.
- Flip & flatten: Flip the chicken over. Place your hands over the breastbone and push down firmly to break it. Flip the chicken back over and generously brush the inside and back of the legs with about 3 tbsp of the dijon mustard.
- Prepare the pan: Arrange the sliced onions on a parchment paper-lined baking sheet, as a bed for the chicken. Place the chicken over the onions. Brush the front of the chicken generously with the remaining dijon mustard.
- Roast: Transfer the pan to the oven and roast for 45 – 50 minutes, until the chicken is completely cooked through and the skin is deeply browned. Let the chicken rest for 5-10 minutes before slicing.
- Optional: After removing the chicken from the pan, toss the onions well with the drippings and browning on the pan before serving with the chicken.
FAQ
You best friend will be an instant-read digital thermometer. Insert the thermometer in the breast, from the side, into the thickest part. The thermometer should read 145F when your chicken is fully cooked.
One of the reasons I prefer this method of roasting a whole chicken is the ease of carving:
1. Slice along the border where the breast meets the thigh to detach. Repeat on the other side.
2. Starting just to the side of the breastbone, begin to slice downwards. Turn your knife to follow the bones to slice the breast off. Repeat on the other side.
This will give you a quartered chicken. You can continue to slice more for smaller pieces:
1. Hold the bone of the drumstick and rotate it back and forth to locate the joint. Slice through the joint to disconnect the thigh.
2. Use the same method to remove the wings from the breast.
It does, of course, depend on how large your bird is, but 45-50 minutes has proved perfect for me over the years! Flattening the chicken allows heat to penetrate the meat much more efficiently.
Tips for making perfect 2-ingredient spatchcock chicken
- Make sure your scissors are nice and sharp. I have some really thick, sturdy scissors that are specifically meant for tougher kitchen jobs.
- Make sure the chicken has enough time to rest once it’s out of the oven to re-absorb all the juices inside. 5-10 minutes is plenty.
- If you want your chicken to look glossier upon presentation, give it a spritz with some cooking spray right when it comes out of the oven
- Keep the spine! Wrap it up well and store in the freezer. It it a beautiful addition for simmering homemade stocks and will add deep, rich flavor.
How to store leftover roasted chicken
Transfer leftovers to an airtight container and store in the fridge for 3-4 days.
To reheat: you can use the microwave at 15-20 second intervals for efficiency. If you want it to remain roasty, place the chicken in a roasting pan or on a sheet pan. Cover with foil and bake at 325F for 5-10. You can remove the foil and broil the chicken for 1-2 minutes to crisp up the skin if you prefer.
Obsessed with easy dinners? Me too! Try these:
- One Pan Pork Chops and Potatoes
- Honey Mustard Chicken and Vegetables
- One Pan Herb Roasted Chicken and Vegetables
- Skillet Chicken Pot Pie
- Chicken Marsala
- Chicken and Mushroom Coconut Curry
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2-Ingredient Spatchcock Chicken
Ingredients
- 1 whole chicken
- 1/2 cup dijon mustard smooth, not grainy
- 1 medium onion white or yellow. sliced
Instructions
- Preheat the oven to 425F. Place the chicken on a cutting board, breast-side-down. Use a sharp pair of kitchen scissors to cut each side of the spine to remove it.
- Flip the chicken over. Place your hands over the breastbone and push down firmly to break it. Flip the chicken back over and generously brush the inside and back of the legs with about 3 tbsp of the dijon mustard.
- Arrange the sliced onions on a parchment paper-lined baking sheet, as a bed for the chicken. Place the chicken over the onions. Brush the front of the chicken generously with the remaining dijon mustard.
- Transfer the pan to the oven and roast for 45 – 50 minutes, until the chicken is completely cooked through and the skin is deeply browned. Let the chicken rest for 5-10 minutes before slicing.
- Optional: After removing the chicken from the pan, toss the onions well with the drippings and browning on the pan before serving with the chicken.
It is the best! ♥️
Spatchcock is the only way to cook chicken. This is fantastic!
Crispy skin all day! Enjoy!
This is my new go to dish