- Preheat the oven to 425 degrees on convection roast or 450 degrees in a standard oven.
- Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken.
- Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
- In a bowl, mix all of the remaining ingredients.
- Turn the chicken breast down and spread it with half of the mustard mixture.
- Set the chicken in a large skillet skin side up; spread with the remaining mixture. (I put the chicken in a 9″x13″ pyrex dish and let it marinate in the refrigerator for 6 to 8 hours.)
- Transfer the chicken and marinade to a large skillet, skin side up, and place over high heat. (I used a 12″ cast iron skillet.)
- Cook the chicken until it starts to brown, 5 minutes.
- Transfer the skillet to the oven and roast the chicken for about 30 minutes, until the skin is browned and the chicken is cooked through. (I used the oven probe and roasted the chicken to an internal temperature of 165 degrees.)
- Let the chicken rest for 5 minutes.
- Transfer the chicken to a cutting board, cut it into 8 pieces and serve.
Note: The chicken can be prepared through Step 2 and refrigerated overnight.
Posted in Chicken (Poultry), Recipes
Tags: chicken, chipotle Tabasco, Dijon, dijon mustard, dinner, French, herbes de provence, Jacques Pepin, mustard, quick, roasted, Tabasco, wine