Cut along the backbone then opened and flattened, a split chicken roasts more quickly than the traditional whole chicken. To accelerate cooking even more, cut halfway through the joints connecting the drumsticks and thighs as well as the joints under the wings, which will allow the heat to penetrate the joints more easily. You may roast parboiled potatoes in the skillet right along with the chicken for a flavorful side dish.
Preheat the oven to 450 degrees Fahrenheit. Mix Dijon mustard, wine, olive oil, soy sauce, garlic, hot pepper sauce, salt and herbs in a small bowl.
Heat the skillet over high heat on the stovetop. Spread about half of the mustard sauce on the split side of the chicken. Put the chicken in the hot skillet with the skin side up. Spread the other half of the mustard mixture on the skin side of the chicken and cook on high heat for about five minutes.
Place the skillet with the chicken in the oven. Roast for about 30 minutes, until the chicken reaches an internal temperature of 180 degrees Fahrenheit and the outside is well browned.
Remove the chicken from the oven and allow it to rest in the skillet for about 10 minutes. Cut the split chicken into pieces and serve.
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- Jacques Pepin: Roasted Split Chicken with Mustard Crust
- FoodReference.com; Split Roasted Herb Chicken; Art Smith
- Epicurious: Food Dictionary: Herbes de Provence
- “Betty Crocker’s New Cookbook”; General Mills, Inc.; 1996
Ann Wolters has been a writer, consultant and writing coach since 2008. Her work has appeared in "The Saint Paul Almanac" and in magazines such as "Inventing Tomorrow" and "Frontiers." She earned a Master of Arts in English as a second language from the University of Minnesota.