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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).

Ingredients:

  • 1/4 cup whole-grain mustard
  • 2 Tbs. Dijon mustard
  • 1 Tbs. olive oil
  • 2 shallots, finely chopped
  • 1 Tbs. green peppercorns, crushed
  • 1 tsp. chopped fresh thyme
  • 1 chicken, about 3 1/2 lb.
  • Kosher salt and freshly ground pepper, to taste

For the grill-roasted fall vegetables:

  • 1 yellow onion, diced
  • 6 oz. king trumpet or other mushrooms, halved if large
  • 2 cups cauliflower florets (about 6 oz.)
  • 3 Tbs. olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper, to taste
  • 1 head radicchio, quartered, cored and cut into thin strips
  • 1 lemon, halved
  • 3 Tbs. chopped fresh flat-leaf parsley

Directions:

Prepare a grill for indirect grilling over medium-high heat. Lay a grill press on the grill to preheat.

In a small bowl, stir together the whole-grain mustard, Dijon mustard, olive oil, shallots, green peppercorns and thyme.

Place the chicken, breast side down, on a cutting board. Using kitchen shears, cut through the chicken on both sides of the backbone, then remove and discard the backbone. Turn the chicken over so it is breast side up. Using the flat side of a chef’s mallet, pound the chicken to an even thickness with a few strikes to the thickest part of the breast. Slip your fingers underneath the skin and carefully loosen it on the breast and thighs, being careful not to tear the skin. Spread the mustard mixture under the skin, distributing it evenly. Place the chicken on a baking sheet and season the outside with salt and pepper.

Place the chicken, breast side up, on the grill over indirect heat and place the press on top of the chicken. Cover the grill and cook for 20 minutes. Remove the press, turn the chicken over and place the press on top. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, 15 to 20 minutes more.

Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving.

While the chicken rests, prepare the vegetables: Place a steel grill chef’s pan directly over medium-high heat to preheat.

In a bowl, stir together the onion, mushrooms, cauliflower and 2 Tbs. of the olive oil, and season with salt and pepper. Transfer to the preheated pan, cover the grill and cook, shaking the pan occasionally, until the vegetables are browned and tender, 10 to 12 minutes. In a bowl, stir together the radicchio and the remaining 1 Tbs. olive oil, and season with salt and pepper. Add to the pan and cook, with the grill uncovered, tossing the vegetables occasionally, until the radicchio is wilted, 2 to 4 minutes. Meanwhile, place the lemon halves, cut side down, on the grill and cook until nicely grill-marked, about 5 minutes.

Transfer the vegetables to a serving bowl. Squeeze the juice from the charred lemons over the vegetables and drizzle with olive oil. Season with salt and pepper, add the parsley and stir to combine. Carve the chicken and serve the vegetables alongside. Serves 2 to 4.

Recipe Courtesy of Brittany Baldwin, Chef/Owner, Portland Home Chef, Portland, OR.