Butterflied Honey Dijon Roast Chicken with Gravy

The honey dijonnaise butterflied roast chicken is one of my ‘go tos’ when it comes to laying the table for guests. This fool proof method of achieving the perfect roast chicken utilises the separated chicken backbone in the gravy and has crispy, caramelised skin. It’s the sharpness of the dijon mustard, the sweet taste of honey and any herbs that are marinating this dish.

Well with that in mind, this chicken should come in handy anyday, whether we plan to entertain our guests or simply have a family dinner. Besides It’s not as hard to make as one might think. The key is twofold: Here you are going to use the drippings from the roasting pan to make an amazing gravy and then spatchcock the chicken so it roasts evenly.

Ingredients

• 2 tbsp olive oil
• Juice of 1 lemon
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary
• 1 tsp ground coriander
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 3-4 garlic cloves, minced
• 2-3 knobs of butter
• Vegetables for Roasting
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 yellow onion, quartered
• 1 whole garlic bulb, halved
• 2 tbsp all-purpose flour
• 1/4 cup chicken broth (or stock)

Cooking Instructions

1. Prepare the Chicken

• Use kitchen shears to remove the chicken’s backbone and set it aside for the gravy. To get those crispy chicken skin make sure to pat it dry with paper towels.

2. Make the Marinade

• In a bowl combine olive oil, lemon juice, Dijon mustard, honey, thyme, rosemary, coriander, paprika, salt, pepper and minced garlic and whisk together.
• Tuck a few knobs of butter under the breast area of the chicken to add moisture—just tuck under the skin and gently lift the skin from the chicken.
• Pour the marinade over the chicken ensuring it is completely coated. Let it marinate for one hour or longer.

3. Set Up the Roasting Pan

• Add celery carrots onion and garlic to the bottom of a roasting pan and scatter.
• Drizzle them with olive oil. Lay the chicken, skin side down on a rack over the vegetables.

4. Roast the Chicken

• Turn oven on to 425°F (220°C).
• Put the skin side down and roast the chicken for 25 minutes.
• Roast until the chicken is golden brown and crispy, 30–35 more minutes.

5. Make the Gravy

• Remove the roasting pan to a stovetop and place over medium heat.
• Add in flour and whisking form a roux.
• Stir continuously, gradually pouring in the chicken broth.
• Pour the strained gravy into a saucepan and simmer, over medium high heat for 5 to 7 minutes to thicken.

Serving Suggestions

Serve this butterflied roast chicken with crispy roast potatoes and steamed broccoli. For a bit of extra elegance, garnish with a sprig of rosemary. The meal will look beautiful with a chilled glass of white wine or a light citrusy cocktail.

Tips and Variations

Substitute Fresh Herbs: If fresh thyme or rosemary isn’t on hand, dried herbs can instead be used, but use half the amount.

Vegetarian Gravy Option: For a vegetarian version, substitute vegetable broth for chicken broth instead.

Add a Kick: If you like heat, add a little red pepper flake to the marinade.

Alternative Side Dish: For something completely different, swap out roast potatoes for mashed sweet potatoes.

Nutritional Information

Personal Notes

It’s a showstopper with minimal effort and has turned into my go to for gatherings. Whether you use the backbone and pan drippings for gravy, this chicken always turns out juicy. This is actually one of the best parts as I love seeing the look on guests’ faces as they savour every bite!

Hopefully you love this honey Dijon butterflied roast chicken as much as I do! This is the perfect centerpiece for any upcoming get together. Don’t forget to share your experience in the comments or tag me of social media with photos of your beautiful creation. Happy cooking!