Roast Chicken in 40 Minutes


For the Mustard Crust

  • 2 tablespoons chopped garlic
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dry white wine
  • 1 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1 teaspoon hot sauce like Tabasco
  • 1 teaspoon herbes de Provence
  • 1/2 teaspoon salt


  • 1 whole chicken innards removed


  • Mix all the mustard crust ingredients together in a small bowl.
  • Preheat the oven to 450 F.
  • Using kitchen shears or a really sharp knife, cut the backbone off the chicken. Press on your hands to spread it out and flatten it.
  • Cut halfway into the joints connecting the legs and thighs. Then cut halfway into the joints of the shoulder under the wing.
  • With the chicken skin side down, rub half the mustard crust on it.
  • Put an ovenproof skillet onto a medium high burner and add the flattened chicken, mustard side down.
  • Spread the rest of the mustard onto the skin side.
  • Cook about 5 minutes, then put the skillet (and chicken) into the oven and cook until done, 30-40 minutes.
  • Let it rest a few minutes on a cutting board before cutting into pieces and serving.