Roasted Chicken with a Mustard Crust

2 tablespoons minced garlic
2 tablespoons Dijon mustard
2 tablespoons dry white wine
1 tablespoon soy sauce
2 tablespoons olive oil
1 teaspoon hot sauce
1 teaspoons herbs de Provence
1/2 teaspoon salt
1 chicken (3 1/2 – 4 pounds)

Whisk all of the ingredients (except chicken) together in a small bowl until emulsified into a fragrant, wet marinade.
Using kitchen shears or a sharp knife, cut along each side of the backbone to remove it. The best way to do this if you don’t have kitchen shears is to sit the chicken on it’s bottom and slice all the way down each side of the back bone in a straight line. Once you’ve removed the backbone, open the chicken up like a book and place it on the cutting board, cavity side down. Press firmly in the center of the breast to crack the breastbone and encourage a flatter shape. Using a sharp paring knife, cut halfway through both sides of the joints connecting the drumstick to the thigh and cut through the joints of the shoulder under the wing as well.
Place the chicken skin side down in a large baking dish and evenly spoon on half of the mustard marinade. Flip the chicken over and spread the remaining mustard mixture evenly over the skin side of the chicken. Wrap the dish in plastic wrap and refrigerate overnight.
Remove the chicken from the refrigerator at least 30 minutes prior to cooking and preheat the oven to 450° F. Place a skillet large enough to accommodate the chicken over high heat. When hot, place the chicken in the pan skin side up and spoon on any leftover marinade in the baking dish. Cook the chicken on the stovetop for 5 minutes before placing the entire skillet in the oven. Roast for 30-35 minutes, or until the chicken is well-browned with a crispy skin.
Remove the skillet from the oven and allow the chicken to rest in the pan for at least 5 minutes. Place the chicken on a clean cutting board and allow it to rest for another 5 minutes. Cut the chicken into 8 pieces using a sharp knife or kitchen shears and serve alongside mashed potatoes or a mixed green salad.
Serves 4