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1. Whisk all of the ingredients (except chicken) together in a small bowl
until emulsified into a fragrant, wet marinade.
2. Using kitchen shears or a sharp knife, cut along each side of the backbone
to remove it. The best way to do this if you don’t have kitchen shears is to
sit the chicken on it’s bottom and slice all the way down each side of the
back bone in a straight line. Once you’ve removed the backbone, open the
chicken up like a book and place it on the cutting board, cavity side down.
Press firmly in the center of the breast to crack the breastbone and encourage
a flatter shape. Using a sharp paring knife, cut halfway through both sides
of the joints connecting the drumstick to the thigh and cut through the joints
of the shoulder under the wing as well.
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3. Place the chicken skin side down in a large baking dish and evenly spoon on
half of the mustard marinade. Flip the chicken over and spread the remaining
mustard mixture evenly over the skin side of the chicken. Wrap the dish in
plastic wrap and refrigerate overnight.
4. Remove the chicken from the refrigerator at least 30 minutes prior to
cooking and preheat the oven to 450° F. Place a skillet large enough to
accommodate the chicken over high heat. When hot, place the chicken in the
pan skin side up and spoon on any leftover marinade in the baking dish. Cook
the chicken on the stovetop for 5 minutes before placing the entire skillet in
the oven. Roast for 30-35 minutes, or until the chicken is well-browned with
a crispy skin.
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