Lavender Spatchcock Chicken
Serves 6
Floral notes pair well with honey and mustard for a savory roasted chicken that will transport you to the French countryside. Save time (and effort)—ask one of our skilled butchers to spatchcock (butterfly) the chicken for you. Season the chicken the night before you plan to cook it so it can fully absorb the flavors. The baking powder in the rub helps make the skin crispy.
Ingredients
- 1 whole chicken (4-5 pounds)
- 1 tablespoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon pepper
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon culinary lavender
- 1 tablespoon chopped fresh rosemary
- Flaky finishing salt
Directions
- Using sharp kitchen shears, remove backbone of chicken. Flip chicken over and press down firmly on breast bone to flatten bird. Pat dry with paper towels.
- Combine salt, baking powder, and pepper. Sprinkle all over chicken. For best results, leave salted, spatchcocked chicken uncovered on lowest shelf in refrigerator overnight.
- When you're ready to roast the chicken, preheat oven to 450°F.
- Stir honey and mustard together in a small bowl. Crush lavender and rosemary by rubbing between fingers or smashing with the side of a knife blade. Add to bowl and combine. Rub mixture liberally all over chicken, under and over skin. Place on a rack over a foil-lined, rimmed baking sheet. Tuck wing tips under bird to prevent burning.
- Roast until the thickest part of the breast nearest the bone registers 165°F on an instant-read thermometer, about 45 minutes. If skin begins to darken, cover loosely with aluminum foil. Allow to rest 10 minutes before carving. Sprinkle with finishing salt before serving.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 360
- Fat: 0 g
- Saturated Fat: 5.0 g
- Trans Fat: 0 g
- Cholesterol: 125.0 mg
- Sodium: 1220.0 mg
- Carbohydrates: 3.0 g
- Fiber: 0 g
- Added Sugars: 3.0 g
- Sugar: 0 g
- Protein: 39.0 g