Description
This easy Spatchcock Chicken roasts over cauliflower, onions, garlic, and herbs with a savory mustard crust. A flavorful one-pan chicken dinner that’s beautifully crispy and juicy. With a video!
Ingredients
Units
Scale
- 1 head cauliflower
- 1 onion, thinly sliced
- 8 cloves garlic - whole
- small handful savory herbs- sage, thyme or rosemary
- salt & pepper to taste
- olive oil for drizzling
- 1 whole Chicken- Spatchcocked (butterflied)
- salt and pepper to taste
Marinade
- 1/2 cup whole grain mustard or a mix of whole grain and dijon
- 2 tablespoons olive oil
- pinch salt
- 1 whole Chicken- Spatchcocked (butterflied)
- salt and pepper to taste
Instructions
- Preheat oven to 400F
- Prep the sheet pan. Slice cauliflower into “steaks” about ½ inch -¾ inch thick, green parts and all. Place them on a rimmed parchment-lined baking sheet. Scatter sliced onions, whole garlic cloves and sprigs of herbs over top. Sprinkle with salt and pepper, then drizzle with a very light drizzle of olive oil.
- Make the Glaze. In a small bowl, mix mustard, oil, and a pinch of salt.
- Spatchcock the chicken (See the video). Place the chicken on a cutting board, backside up, breastbone down. Using sturdy kitchen scissors, cut along each side of the backbone, removing it, saving it for stock. Open the chicken like a book, find the lower tip of the breastbone, and slice the flesh open at that point so the tip can protrude. Turn the chicken over, spread apart, and press down hard on the breastbone with the heel of your hand to flatten.
- Season. Sprinkle the inside and outside generously with salt and pepper. Place the chicken, breast side up, over the cauliflower, pressing down to flatten it.
- Glaze the Chicken. Brush or rub the skin side of the chicken with the mustard marinade ( saving 1-2 tablespoons for basting), getting all the nooks and crannies. Place it as flat as you can, opened up, over the cauliflower, pressing the breast down one more time.
- Bake. 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, then bake for another 10-20 minutes, until cooked through. Bake until the thigh, at its thickest part, reaches 170°F or the juices run clear.
- Rest it. 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.
Notes
The leftover chicken will keep up to 4 days in the fridge. Use the carcass or bones to make flavorful chicken broth.
Nutrition
- Serving Size: 6 ounce piece chicken (skin-on) w/ cauliflower
- Calories: 453
- Sugar: 5.5 g
- Sodium: 445.3 mg
- Fat: 26.1 g
- Saturated Fat: 6.2 g
- Carbohydrates: 15.5 g
- Fiber: 5.2 g
- Protein: 40.1 g
- Cholesterol: 149.2 mg
