Spatchcocked Chicken with Dijon Mustard and Herbs

SERVES 4

PLAN AHEAD: Take chicken out of refrigerator 60 minutes before cooking PREP TIME: 20 minutes

TOTAL TIME: 70 minutes

Buy a good chicken from your local butcher shop and ask them to spatchcock it, or get out your kitchen shears and do it yourself! On a cutting board or counter, place the chicken breast-side down with the back end facing you and, using poultry shears or a sharp knife, cut out the tail and backbone on both sides. Save for stock or discard. Now, just press down to flatten — it’s easy!

3–4 2 2 ¼

lb. whole chicken, spatchcocked tbsp olive oil tbsp Dijon mustard cup mixed, finely chopped herbs: thyme, rosemary, tarragon, oregano Kosher salt and pepper

2 tsp ground sumac

Canola oil for oiling barbecue Juice of 1 lemon

PREPARE CHICKEN

1. 60 minutes before grilling, remove chicken from refrigerator, pat dry and let sit at room temperature.

2. In bowl, combine olive oil and mustard until emulsified. Add herbs and stir to combine. Coat chicken with mustard mixture and season well with salt, pepper and sumac.

HEAT GRILL AND COOK CHICKEN

1. If using charcoal, light coals and place on one side of grill to make two temperature zones. If using gas, preheat to medium. When grill is hot, brush grate with canola oil.

2. Place chicken breast-side down on grill over indirect heat, if using coals. (Arrange chicken so legs are closest to coals but no part is directly over heat.) Put something heavy on chicken such as a cast-iron pan, brick or heavy stone.

Close lid, open vents and grill for 20 minutes.

3. Remove weight, flip chicken (no need to use weight again), close lid and grill for 15 to 20 more minutes, until thickest part of thigh reads

160°F when tested with instant-read thermometer. Chicken will continue to cook as it rests. Remove from grill and rest in warm place for at least 10 minutes.

4. Cut chicken into pieces. Gather any juices from cutting board and pour over chicken, squeeze lemon over top and serve.