Categories: Chicken
Ingredients
- 4 lb. whole chicken
- Kosher salt
- 2 tbsp. Dijon
- 1 tbsp. plus 2 tsp grainy mustard
- 2 tbsp. sherry vinegar
- Black pepper
- 1/2 cup canola oil
Directions
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Preheat the oven to 500. Butterfly the chicken: Remove any innards from the chicken. Put the whole chicken breast-side down on a flat surface. Find the backbone running down the center. Use a pair of sharp poultry shears to cut up along the backbone on one side and then cut along the other side. Remove the backbone and save it to add to chicken stock. Flip the bird over, breast-side up. Gently press down on the breast meat to open the chicken up and flatten it. The breastbone will break as you press. The chicken should now sit almost flat.
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Cook the chicken: Season the chicken on all sides with salt. Put the chicken skin-side up on a rimmed baking sheet lined with a rack, put the pan in the center of the hot oven and cook undisturbed for 20 minutes. Then lower the oven temp to 450 and cook for an additional 30-35 minutes. The chicken is ready when registers 155-160. Remove the chicken from the oven and allow it to rest for at least 10-15 minutes.
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Meanwhile, make the mustard vinaigrette: Whisk the Dijon and grainy mustards with the vinegar, 1/2 tsp salt and 1/8 tsp pepper in a small bowl. Gradually whisk in the canola oil and 1 tbsp. cold water. Taste for seasoning.
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Serve the chicken: Transfer it to a cutting board for carving. Serve with the mustard vinaigrette.