Creole Mustard Roast Chicken
In New Orleans, Creole mustard is more than a condiment, it's practically a seasoning philosophy. The same tangy, aromatic heat that turns up in remoulade and po'boy spreads translates here into a compound butter and a dry crust that transforms a whole roasted chicken into Sunday dinner. The mustard blend goes under the skin and over it, perfuming the meat from inside while it forms a golden crust on the outside. This is a simple bird, cooked well, the way someone's grandmother used to make it on Sundays in Uptown.
Serves 4 · Prep 20 min · Roast 45 min · Total ~1 hr 15 min
Ingredients
- 1 whole chicken, 3½–4 lb, spatchcocked (backbone removed)
- 3 Tbsp unsalted butter, softened
- 3 Tbsp Creole Mustard blend, divided
- 4 garlic cloves, minced
- 1 Tbsp olive oil
- 1 lemon, halved
- 4–5 fresh thyme sprigs
- Kosher salt and black pepper, to taste
- For pan sauce: ¼ cup dry white wine, ½ cup chicken stock, 1 tsp Creole Mustard blend
Directions
- 1
Make the compound butter. Combine softened butter with 1 Tbsp Creole Mustard blend and the minced garlic. Work it together until smooth. Set aside.
- 2
Prep the chicken. Pat the bird completely dry, moisture is the enemy of crispy skin. Lay it breast-side up on a cutting board. Use your fingers to loosen the skin over both breasts and thighs, creating a pocket without tearing.
- 3
Under the skin. Push the compound butter under the skin, spreading it evenly over the breast meat and as far over the thighs as you can reach. Press gently on the outside of the skin to distribute it flat.
- 4
Outside. Rub the olive oil all over the exterior, then season generously with salt and black pepper. Dust with the remaining 2 Tbsp Creole Mustard blend, the outside surface, including the underside. Tuck the thyme sprigs underneath the bird.
- 5
Roast. Place the chicken skin-side up on a wire rack set over a roasting pan (or directly in a cast-iron skillet). Squeeze half the lemon over the top. Roast at 425°F for 40–45 minutes, until the skin is deep golden-brown and crackled and the thigh registers 165°F.
- 6
Rest. Transfer the chicken to a cutting board and rest uncovered for 10 minutes. Don't skip this.
- 7
Pan sauce. Pour off excess fat from the roasting pan, leaving the fond. Set over medium heat. Add white wine and scrape up the browned bits. Add stock and 1 tsp Creole Mustard blend. Simmer 3–4 minutes until reduced slightly. Squeeze the remaining lemon half into the sauce.
- 8
Carve and serve. Cut the chicken into pieces and arrange on a platter. Spoon the pan sauce over. Serve with whatever Sunday calls for, roasted potatoes, braised greens, or just good bread.
Greer's Kitchen Notes
- Spatchcocking (removing the backbone and pressing the bird flat) is the single best thing you can do for a whole roasted chicken. It cooks 30% faster, the breast and thigh finish at the same time, and you get more skin contact with the heat.
- The compound butter under the skin is what keeps the breast from drying out, it bastes the meat from inside as it melts.
- Creole Mustard blend has heat, tang, and body. On the outside of the chicken it forms a crust; under the skin it perfumes the meat. Don't be shy with it.
- Dry the chicken thoroughly before you season it. A wet bird steams instead of roasting. Pat it dry, then let it sit uncovered in the fridge for an hour if you have time.
Made with Creole Mustard, Sunday dinner the way someone's grandmother made it in Uptown.