Skip to main content

Mustard-Crusted Spatchcock Chicken with Grill-Roasted Fall Vegetables

Chef Brittany Baldwin created this recipe to showcase a bounty of autumn vegetables that are the perfect accompaniment to her grilled whole chicken. If you have time, brine the bird before cooking it: In a large bowl or pot, dissolve 6 Tbs. kosher salt and 6 Tbs. sugar in 1 quart cold water. Submerge the chicken in the brine, cover and refrigerate for at least 2 hours or up to 1 day. Remove the chicken from the brine and pat dry with paper towels, then proceed as directed (but don’t salt the chicken after rubbing the mustard mixture under the skin).

By williamssonoma · From Open Recipes · 16 ingredients
Jump to recipe ↓
Mustard-Crusted Spatchcock Chicken with Grill-Roasted Fall Vegetables

Why it works: Mustard and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 859 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Mustard-Crusted Spatchcock Chicken with Grill-Roasted Fall Vegetables

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

424Calories
39 gProtein
19 gFat
30 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Broccoli1 cup chopped (156g)55
Onion1 medium (110g)44
Mushroom1/2 cup sliced (35g)15
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Thyme1 tsp dried (1.4g)4
Mustard1 tsp (5g) yellow3
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Radicchionot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mustard + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together859 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Olive + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together4,948 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  5. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the onion

How well each one fits the dish's main ingredients (mustard, olive, shallot, thyme, chicken, pepper, mushroom):

  1. Chivefits better
  2. Spinachfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against mustard, olive, shallot, thyme, chicken, pepper, mushroom. Candidates are from the same food group and used in at least 100 recipes.