Honey Mustard Roast Chicken - Food Wishes
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- Опубликовано: 2 апр 2020
- Now only are you going to learn how to make a delicious honey mustard marinade/glaze recipe for chicken, you’re also going to see one of the easiest, and most effective poultry techniques of all time, spatchcocking That it’s also super fun to say is just a bonus.
For the fully formatted, printable, written recipe, follow this link:
www.allrecipes.com/recipe/279...
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Honey Mustard Roast Chicken recipe, follow this link:
/ @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e... 
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www.allrecipes.com/recipe/279544/honey-mustard-roast-chicken/
Hey chef, I just made my first gravy ever for some pork chops. Just a simple roux with chx stock but it came out great. I can't wait to try out other things from this channel.
Chef ! How do you manage to find such "white" chickens ?
I dont mean to be off topic but does anyone know a trick to get back into an instagram account..?
I was stupid lost my login password. I love any tricks you can give me
@Paul Harry instablaster =)
@Ira Manuel i really appreciate your reply. I got to the site through google and Im waiting for the hacking stuff now.
Takes quite some time so I will get back to you later with my results.
I love how he just owns it when he’s forgotten to do something or mess’s up 😂😂👍 so much more relatable
... or (he) messes* up ...
Quarantine got me looking for recipes five times a day.
facts 100%
That's better than looking at WNBA replays.
Only five?
@{// WTF! //}
That's the times I love getting a new recipe.
Being out of stuff makes me get creative.
Ada Soto right🤣
Your band needs to be called ‘Chef John & the Accumulated Juices’
yes!
Duuuudddeee 😂😂
Gross
John 6:40 “For my Father’s will is that everyone who looks to the Son and believes in him shall have eternal life, and I will raise them up at the last day.” ROMANS 10:9-11“If you declare with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved. For it is with your heart that you believe and are justified, and it is with your mouth that you profess your faith and are saved. As Scripture says, “Anyone who believes in him will never be put to shame”
““Come to me, all you who are weary and burdened, and I will give you rest.” Matthew 11:28 NIV
I just don't understand who these people are that dislike Chef John's videos? I just don't get it. He's an international treasure.
fatema hammoud: Some people hit the wrong button, but some just live to be negative.
Everyone has their haters. I guess that is just a part of life in our crazy world 🤷🏾♀️.
His vocal delivery isn't to everyone's taste. It can make it difficult to get into his content.
@@Belgand His voice is the best bit!
I hate to disagree with you. He is a treasure here in Switzerland, and that is A nation. So he is a national treasure. For me. BTW I jumped when he said Larry, and then Bird.
"The Larry of your bird". ,🤣😂🤣😂
That's good
considering that Larry Bird prefers BURNT... not a big fan of Burnt.
@@TheStraycat74 oof lololololololololololoolololololol
he is definitely not a Trekkie
I don’t get this one! An American joke? I would love to know ☺️
@@benjaminhansson7355 It's a former NBA players which is now retired.
"All we're really doing is a little bit of scissoring"
-Chef John
I came to the comments as soon as he said that and this was the first comment lol
🙋🏽♀️😂
Put THAT on a shirt, Chef John.
Aww yes a comment of Chief John what a good one too
.If I'm eating chicken, it's usually from a portuguese restaurant.
“The honey of our honeys choice” Smooth!
My husband wants to THANK YOU! He absolutely loved the chicken, thank you, Chef John, you rock!
"The Larry of your Bird" the dude excels himself...
I dont know why but this is the first time I watched a how to spatchcock explanation and actually felt like I could do it myself. Thank you I can't wait to try this!
You can totally do it! Then, when you see how easy it was, use it for a turkey and you'll look like a rock star. Good luck.
“Or eat it off the platter like a savage.” 🤣😂 That really does look amazing!
At least he used a fork with his knife, for YT. He wanted to manage his savage.
Savage is a bigoted term. So sad to hear a white man trashing brown people in a food video :(
@@cameronmcpherson6364 Face: lost
Hello from Little Rock, I just made this...THE VERY BEST Chicken I have EVER made. I highly recommend this recipe. You just can't go wrong. DELICIOUS!
i made it and it tasted AMAAAZINGGG
Never have I ever failed at making something you've shown. All your recipes are delicious and somehow magically execute better then everything else.
The best : Honey of our choice, or Honey of our Honey Choice !
😍
Thank you for using such great camera angles Chef John! We would not have wanted this to be a spatchcock-blocked video.
Lookin' good! Can't wait to be the Larry of my bird. No "fowling out" with a beautiful quarantine spatchcock recipe... :)
After all, you are the Alfred Hitchcock of how you spatchcock your chicken.
Dwayne Wladyka maybe your “bird” ie Alfred Hitchcock’s The Birds
Most people don't know that after filming those birds, they were euthanized. They wouldn't be able to get away with that now.
Remove the your chicken part and that is something chef John would sau
"Smoked paprika, known as the bacon of spices" Honestly, yes
Perfect recipe for quarantine! Thank you for your uniwue techniques, Chef John! ❤️
“I mean, you are, after all, the Larry of your bird.”
Best “after all” line yet
Love to use that technique with the whole chicken, makes an even cooked bird. Excellent ingredients in that marinade / sauce. Great video chef John.
I appreciate how chef John never mentions anything about current events in the world ..no references to date this video. Just brings us pure entertainment. Whether watching this now or in ten years..you would never be able to guess (outside of the actual time stamp in the description) what was going on In world at the time of this video. But us watching in 2020..we know. And we appreciate you chef John
That's because, in Chef John's house, what's going on in the world is SPATCHCOCK!
Mike: exactly! :)
Advantages of spatchcocking:
1. Cooks faster
2. Cooks more evenly
3. Breast really is as juicy as the dark meat
4. Easier to carve
5. Looks cool
bag3lmonst3r: Good to know.
@Bobert Wiltshire Generally, the whole chicken is cheaper per ounce than the parts. If you're going to be eating that much chicken anyway, may as well save the dollar or so.
Made this tonight for dinner. It was so good! I used honey mustard instead of yellow since that's what I had. I'm not a huge fan of mustard so I didn't like pan sauce but the actual chicken was fantastic. I turned the broiler on at the end to crisp up the skin. My boyfriend likes mustard much more than me and said it was the best chicken he's ever had. Kudos Chef John
I’m so excited about this! YUMMY 😋 THIS LOOKS AMAZING 🎉 Thank you so much and thankful you are staying safe. 🙏
Oh my sweet goodness! I made this tonight for my family and it was SO GOOD! My kids and husband who are usually fussy ate it up and even went back for seconds! This definitely will end up in my cooking repertoire, so thank you Chef John!
"and as you can see a very experienced bowl..." TFFW, Chef.
I don't even need to see this video. Just knowing you've made it soothes my soul. Thank you! (Now I'll watch!)
I made this for dinner last night and my husband politely informed me that he is the John Heard of this bird. Needless to say there were no leftovers. This is very tasty.
Chef John, I look up to you. If it weren't for you beautiful presentations of amazing dishes, I wouldn't of been so inspired to make food myself. Thank you, Chef John.
Love this guy's recipes. We've been trying out a number of them over the last few weeks and are delighted with the results. We also really enjoy just watching his videos. He's so relatable too. Thanks 😍
*I been with Chief John since day one and still make Ramon*
@Daniel C don't start that I'm really not going to be nice with that
@Daniel C I am not going to change it anyway so what a good way to waste your time
@@-TheDarkestNight- Ramen
Ramyeon.
Lucky Ramon!!!
I just made this for lunch. First time I've spatchcocked anything, and it worked a treat. I only had moutarde à l'ancienne, which is a bit too vinegary to be ideal, but it worked out all right - in fact, it was delicious, as juicy as you promised, and it'll stand re-heating tomorrow.
Thank you, sir!
just did this and it turned out wonderful!! thank you so much Chef John!!!!
At this moment I'm sitting on the couch with my dog impersonating chef john to annoy my wife and I made the zinger, "You are the Wade Boggs, of petting your dogs!"
Looks stunning CJ - thank you, I can’t wait to try this out 😋
Really looking forward to trying this out! Thanks fer the new techniques for getting the chicken cooked evenly and getting the sauce into all the yummy areas!
I made this chicken recipe today! I can’t thank you enough Chef John! It is Divine!!!
I’ll never bake another whole chicken or turkey without spatchcocking ever again! I’ve hosted thanksgiving dinner for the past 5-6 years and for the first time this past thanksgiving, I spatchcocked the turkey and it was the most delicious, juicy turkey I’ve ever cooked! Even the breast was so moist. One bite and juices were flowing! Lol anyhoo, it’s a bit of work but so so worth it!
Thx for the tip - I have a turkey sitting in the freezer that I can't wait to try - yes, going to be alot more work but worth it in the end - stay safe - cheers from Canada
And if you carve and reassemble it beautifully on the platter in the kitchen, before service, no one's going to know you didn't slave
over a hot oven since the crack of dawn, to cook it.
A new recipe from Chef John
Today is a good day!
That’s probably the most beautiful aesthetically pleasing roasted chicken I’ve ever seen 🤤 I hope I have everything I need in my quarantine cupboard 🙏
This is probably my favourite ever Chef John recipe. Thanks!!!
It's sooooo good and yet so easy to make! A new family favorite... Thank you for sharing this recipe chef John 🌹🌹🌹
Thanks Chef. Your hard work is really making a difference. We love your food but we love your voice and sense of humor even more.
Did a half sauce recipe for a 20 ounce Game Hen. Spatchcocked but did not remove backbone. Cooked over Brussel Sprouts & Red Potato - all cut in half. The cooking juices ran down over them while cooking. So moist & flavored. My wife & I thank you Chef John for the great recipe that we will MAKE AGAIN.
I love all the puns and dad jockes. Reminds me a a chef I worked with years ago. Keep it up.
I never cook in aluminum anymore. I use an enameled roasting pan with a lid. It's pretty versatile and easy to clean. The lid is a lifesaver
Puvendran: At some point in the past, aluminum was implicated in Alzheimer's. I'm not entirely sure what the most recent research has shown, and there are other variables much more heavily implicated, and proven, including lifestyle and dietary habits. If it worries a cook, they can consider other cookware materials. Many famous cookware brands are aluminum, it cooks very reliably, a great heat conductor, along with other desirable qualities. The verdict is still out on aluminum, and there are other factors that have much more immediate and direct impact on your health. And there are lots of other material choices, if you're worried. Hope this helps! :)
Just prepared it and served it on the sunny balcony! Thanks Chef John for making our day!
I made this on an off-set smoker, with maple. Cooked for about 2 hours at 225-275. Absolutely delicious!
I have all the ingredients on hand! Even the chicken! Woohoo! Thank you Chef John!
OMG! Made this for dinner tonight and it was amazing. Costco had whole chickens for $3.95 -- perfect timing! Thank you Chef John for a perfect recipe and technique.
Got this bird spatchcocked and marinating in the fridge, can't wait! With the world on lock-down good food is a treasure!
"Eat it out of the platter like a savage." YES!!! Love Chef John.
I’ve made this several times. Everyone loves it! 👍🏻😋
In each video of chef John cooking, I ALWAYS wait for the part where he tells us to make our own additions/ changes to the recipe: it goes something like this:" you are after all the ..... of your ...." . Those are amazing! 😄
I am after all, the lover of your videos😅
honey, mustard, roast and chicken.... all my favourite things all together ! Yay !
Just done making and devouring this chicken. It was one of the juiciest I ever made. Thank you Chef John!
The marinade was a bit too acidic for me, so I added half a cup of buttermilk and then some whole milk when turning it into a sauce. Went very well with a puree of potato and celery root.
Have to say, I really enjoy your voice over technique used with your presentations. Besides the great recipes and tips, your voiceovers make you stand out from others! And you are so funny! IMHO
I agree! Can you believe a few people whine about his voice? I guess they can't hear the humor, cooking passion and intelligence in his voice, or the audible twinkle in his eyes.
what a simple, clean and I'm quite sure flavor packed recipe. Wonderful I'm going to do this over the weekend. Stay Happy and Safe Everyone!
Other than the brussel sprouts, that looks delicious! Also, spatchcocking is definitely fun to say!
I was thinking i wanted to try spatchcocking a chicken this weekend. How convenient you posted this today!
Yumm!! Perfect! Love honey mustard & I have a chicken waitin to be used, def tryin this out😀
Warrior Son lmao you perv this is a cooking show
This looks wonderful! I'll be saving that backbone for some nice stock ;)
Coooked this for dinner tonight. It was a big succès really good. BTW I did half Dijon half ballpark mustard. Thanks chef John.
I love you and love all your recipes,
Big thanks from italia
I tried this recipe and it was amazing, the only thing I had to change was the vinegar that I used and I out the chicken on our traeger smoker. It came out sooooo good!
Chef John, thanks for all the great recipes, it is DELICIOUS...thanks
See it the same day it posts and I'm almost 40,000 views late. Why do we need the Food Network when we have Chef John? I paraphrase... "eat it off the platter like a savage." Brilliant.
Maybe call it Poulet au Sauvage?
Made it for my family. They loved it. Thanks so much for making quartantine a bite easier.
Thought we were gonna see him eat the whole thing.
That would have been absolutely EPIC!! 👏🏼🤭🙌🏼
Did not make the Clean Plate Club.
Bet he does in the extended cut. Looks good
I learned the spatchcocked style of chicken when you posted the lemon soaked chicken ( maybe not the real name) ,but I have only cooked one chicken whole since then. My mom wanted a whole chicken, so I did. She liked the spatchcocked chickens now. She is a trained chef and she told me to keep on learning.
On PBS, Martha Stewart did a kitchen countertop grilled spatchcocked chicken that horrified me. She wrapped a regular red brick in aluminum foil... that's good. She weighted the raw chicken down with it on the grill... also good. But then.... I saw her turn over the chicken so the cooked side was now facing up, and she put the same raw contaminated side of the brick back down on the cooked side! I wrote to her about it. No response, of course. She had three other clean sides she could have used. Good lord, she usually tries to be so perfect!
Another great one, Chef. Thanks!
Wow, did that come out looking magnificent! I think I need a bigger bowl.
Lovely!
Thank you CJ. I have been roasting a chicken a week for the last 4-5 months. This will be my next variation. And from mid-central Indiana, thank you for the Larry reference.
Last night, I made this but didn't make it. Instead of yellow I used dijon mustard, instead of honey I used molasses, and instead of an oven, I smoke-roasted it on my Weber 22.5" grill. I used the remaining marinade as a glaze and finishing sauce (after boiling it, of course), and it was freakin' delicious.
beautifully simple instruction. well done Chef!
We made this tonight. Quite possibly best chicken ever. The sauce is to die for!!!
It took me this long to get "You are the Larry of your bird" Great recipe Chef John!
I WAS JUST THINKING this morning how I wanted a new episode to come out, but maybe I was getting my hopes up. Maybe this show has a regular time flow that I haven't caught onto yet. I like watching random food wishes.
I'm new around these parts. Lovin' it! Always watch when I'm hungry though, torture!
Another great recipe, thanks! I did it right away and it was really tasty. But I was surprised to see you roasting at such a high temperature. I usually roast at 175 C/350 F, which I did , came out perfect.
And as usual - Chef John is sooo helpful, thank you.
I will try this. I often spatchcock the chickens, but the honey/mustard marinade sounds delicious. It's almost midnight here in Germany, but after watching this I wish I had a chicken marinated and ready to put in the oven. Thanks for this!
I made this tonight and man oh man is it good. VERY juicy. Thank your a great recipe!!
Thank you so much. Definitely making this for family dinner this week while we're all locked inside here in Norway
Another must try. Funny thing is I'm making your chicken, peppers and sausage dish tonight. Yum! Love your channel.
Made it and loved it, thank you, I will be spatchcocking from now on!
Amazing! I've always been terrified to do this. With the scissors it's so easy. Thanks again Chef John!
Much more difficult and a risk for cutting your fingers with a knife or the bones.
Oh my goodness, I am ow insanely hungry! This looks really good.
Hahaha. Yes that's a very experienced bowl.. when ever I see this kinda bowls around, I only remember chef John.
I made this today! It was amazing, thanks Chef :)
Looks magnificient chef.
Looks good Chef John. Your channel is the best. Would love to see some kind of shrimp and scallop in blush sauce recipe one day
OH. MY. GOODNESS! 😮 It's so good!!! And holy moly spatchcocking a chicken is so EASY! 🤯🥳
My chicken was huge so had to cook a tad longer but man, oh man! The chicken is so juicy! And that sauce. 😋 I'm making way more next time! It's soooo good!!!
NICE Spatchcock demo. I have used this technique with great success more than a few times (including with a turkey), but had clearly missed some "tricks of the trade." As usual, delicious looking creation. Gonna have to do it.........
I'm a simple man. If I see Chef John is spatchcocking, I click 'like'.
Doesn’t his voice annoy u it’s making ,y ears bleed
EDEN: Perhaps you ought to pay more attention to the recipe and generosity of Chef John, who's putting out new free videos in this time of stress... rather than the fact that lots of of people, in fact most people, don't have your own regional inflection. Your regional cadence and inflection aren't the center of the planet. Chef's viewer following continues to multiply year after year, which infers complainers like you are in a minority. Do your "ears also bleed" watching people with voices as divergent as Julia Child, Jacques Pepin? How about Getchee Gullah, Southern Rural, Ebonics, Creole or Cajun. What about Martin Yan's? California OC Valley Girl? Jamaican, Haitian accents? I'm guessing you probably don't even realize your complaint is among the roots of prejudice. Think about your cloistered knowledge of the world, and grow. Or leave, no one's ducktaped you to your chair.
When people criticize as you do, it generally makes them feel superior, but none of us is better than anyone else. One of the big points of cooking and sharing a meal together, is the exchange of culture, which tends to dissolve old prejudices. Studies show that it's difficult to hate someone, after you get to know them. Food does that. Pay more attention to someone's heart and life story, be less judgemental. If you visited the city where Chef (and I) grew up, you'd be the hick outsider, not they, and they'd be a lot more gracious and welcoming than you are being. As always.... enjoy!
@@MarySanchez-qk3hp If he was _really_ bothered by it, why would he watch the videos? This is what a troll does. Just ignore it. Personally, it's Chef John's voice that brings me to these videos. He could bake a shoe, I don't care, as long as he gives it the ooooool' tap-a, tap-a.and dusts it with cayenne around the outside, around the outside.
Jeff: me too. He sounds like most of my relatives, and me! But as to why trolls come here? They're insecure, poorly educated, angry, and think it's going to make them feel superior when they criticize anonymously. It's a form of bullying, like every other type of online bullying. Sad, Because it's only going to make them feel worse. And I'm sure that Chef doesn't pay attention to the trolls.
@@MarySanchez-qk3hp I come from a mid-Western Italian-American family, so we sound like that as well, lol. Trolls are like the guys that put viruses on computers. They serve no useful purpose and it's just a way for these sad, lonely people to get noticed.
I've been a vegetarian for years. This recipe nearly made me reconsider my choices.