This Spatchcocked Chicken with Mustard & Drippings Cauliflower is one of our favorite ways to cook a whole chicken. It’s a delicious one-pan meal perfect for cozy fall nights. The drippings from the chicken infuse the cauliflower steaks with goodness and flavor! With a video!
Slice cauliflower into “steaks” about ½ inch -¾ inch thick, green parts and all. Place them on a parchment-lined baking sheet with a rim. Scatter sliced onions, whole garlic cloves and sprigs of herbs over top.
Sprinkle with salt and pepper and a very light drizzle of olive oil
In a small bowl, mix mustard and oil.
Butterfly or “Spatchcock” the chicken (see video). Place the chicken on a cutting board, backside up. Using sturdy kitchen scissors, cut along each side of the backbone, removing it, saving it for stock. Open the chicken up like a book, find the lower tip of the breast bone, and slice the flesh open at that point, so the tip can protrude out. Turn the chicken over, press down hard on the breast bone with the heel of your hand, to flatten.
Sprinkle the inside and outside generously with salt and pepper. Place the chicken, breast side up, over the cauliflower, pushing down to make it relatively flat.
Brush or rub the skin side of the chicken with the mustard mix ( saving 1-2 tablespoons for basting) getting all the nooks and crannies.
Place in the middle of the oven for 40 minutes. Baste with the remaining mustard, and If there are pan juices ( there may not be yet) spoon some over the cauliflower, and bake for another 10-20 more minutes until cooked through.
Bake until thigh at the thickest part reaches 165 F or juices run clear.
Pull it out of the oven, and when you tilt the pan, you will see clear pan juices- spoon this flavorful juice over the exposed cauliflower. Let rest 10 minutes before cutting.
The leftover chicken will keep up to 5 days in the fridge. Use the carcass or bones to make flavorful chicken broth.