Quick-Roasted Chicken with Mustard and Garlic

A spatchcocked chicken slashed to cook fast and finished with a garlicky Dijon-breadcrumb crust.

Ingredients

• 1 whole chicken (about 3 1/2 to 4 pounds)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons Dijon mustard
• 4 garlic cloves, finely chopped
• 2 tablespoons olive oil
• 1/2 cup fresh breadcrumbs
• 2 tablespoons chopped fresh parsley

Directions

1. Preheat the oven to 425 degrees F. Using poultry shears, cut out the backbone and open the chicken flat (spatchcock), then partially cut through the joints of the legs and thighs so it lies flat and cooks evenly.
2. Place the chicken skin side up on a foil-lined baking sheet, season with salt and pepper, and roast for 25 minutes.
3. Meanwhile, stir together the mustard, garlic, olive oil, breadcrumbs, and parsley into a paste.
4. Remove the chicken, spread the mustard-garlic mixture evenly over the skin, and return to the oven.
5. Roast for another 12 to 15 minutes, until the crust is golden and the juices run clear (internal temperature 165 degrees F).
6. Let rest 5 minutes, then cut into pieces and serve.

Notes

Adapted from Jacques Pepin’s quick-roasted split chicken with mustard crust.