Spatchcocked Mustard Chicken
What You will need
1 Chicken ≈ 1.5 Kg (Spatchcocked)
1 small lemon
4 Tbsp Freshly ground mustard seeds
2 Tbsp Onion powder
1 Tbsp 5 Spice powder
75 ml olive oil
1 tbsp Worcestershire sauce
sea salt and fresh ground black pepper
1 Tbsp Cayenne pepper (optional)
Aluminium foil (just enough to cover the poultry)
1. At least 3 hours ahead of roasting (preferably overnight), pat the chicken dry with disposable paper towels. Squeeze and rub the lemon thoroughly all over the chicken. Season the chicken with salt and pepper. Mix together the remaining ingredients in a bowl. Rub the chicken with the seasoning rub. Place the poultry in an adequately sized bowl, cover with plastic film, and let marinade in a refrigerator at least 2 hrs. If possible, let marinade overnight.
2. When almost ready to roast, preheat oven to 225°C.
5. Place chicken in cast iron pan (skin side up) and drizzle with a little olive oil. Cover the chicken with a piece of foil and let roast for 35 min. Take the foil off the chicken and scoop juices from the pan and pour over the chicken. Lower oven temperature to 200°C. Return chicken to oven and let roast (without foil ) for an additional 20-25 minutes.