roasted split chicken with mustard crust

1/2 tsp salt
1 tsp herbes de Provence
aka "HPR" in our kitchen
1 tsp Tabasco
2 tbsp Dijon mustard
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp dry white wine
2 tbsp garlic
pressed, about 8-10 cloves depending on the size
whole chicken
about 3 1/2 pounds
Like many recipes in Jacques Pepin's book More Fast Food My Way, this recipe is super simple and super good. We usually prepare this recipe per the instructions below, but we've also used this butchering technique and seasoning combination to prepare a whole butterflied chicken for cooking on the grill.
Preheat the oven to 450°F.
In a small bowl or measuring cup, whisk together all the ingredients except for the chicken. By adding the ingredients in the order we've listed, you should only end up with 2 dirty measuring spoons.
Use kitchen shears to cut out the chicken's back bone. (We freeze and save this later for use in chicken stock.) Press down on the chicken to flatten it. To help speed up cooking, cut a few strategic slits where each thigh meets the drumstick and on the shoulder joints under the wing.
Put on some latex gloves. Flip the chicken skin side down, then spread half of the mustard sauce on the bird. Flip the chicken, sauce side down, into the large stainless skillet. Massage skin side of the chicken with the rest of the mustard sauce.
Cook the chicken in the skillet over high heat for about 5 minutes, then transfer it into the oven. Roast for about 30 minutes until it has browned, increasing the time if the chicken is larger. Roast until the internal temp reaches 165°F.
Rest the chicken in the skillet for about 5 minutes, then cut it into 8 pieces with a clean pair of kitchen shears.
Defat the cooking liquid and pour some of it over the chicken before serving.
source: adapted from Jacques Pepin's More Fast Food My Way