This honey mustard glazed chicken, or honey mustard spatchcocked chicken, is a delicious dinner or main course that’ll look like you spent all day cooking in the kitchen! It’s made in a roasting pan with a sweet glaze on top.
This honey mustard chicken recipe is a perfect dinner idea for fall, autumn, winter, or any of the cooler months when you want a warm comfort food or a Thanksgiving alternative main course with chicken instead of turkey. This honey mustard glazed chicken would also make a great dinner idea for Christmas dinner or any other holiday night!
This recipe was contributed by Jenna Parsons.
Honey Mustard Glazed Chicken | Honey Mustard Spatchcock Chicken
Whole chicken, 3-4 pounds
4 tablespoons honey
2 tablespoons coarse ground mustard
1/4 teaspoon red pepper flakes
1/2 teaspoon tamari
Preheat oven to 450 degrees.
Place chicken, breast side down, on a cutting board. With a heavy knife, cut out the backbone, cutting down one side then the other. You want to end up removing a strip roughly 3/4” to 1” wide. Flip the chicken over so the breast is up and carefully pull the cut edges open, pushing down firmly once the cavity is spread. The idea is to flatten the chicken so that it can cook quickly, and evenly. This is a spatchcocked chicken.
Salt and pepper the entire bird, then place breast side up on a shallow roasting pan.
To make the glaze, simply combine the ingredients and whisk until smooth.
Bake until the thighs reach 155 degrees – about 40-55 minutes depending on the size of the chicken- liberally brush the entire top of the bird with the glaze.
Continue baking until thighs reach 165 degrees. You can serve with a side salad or other side dishes depending on the occasion. Potato salad would make this more of a summer dish while mashed potatoes would make this a good winter chicken meal.
Let chicken rest for about 10 minutes before carving.