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Spatchcocked Baked Honey Mustard Chicken
How to make Spatchcocked Baked Honey Mustard Chicken!
Prep Time
5
minutes
mins
Cook Time
50
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
Calories:
158
kcal
Author:
Karlynn Johnston
Ingredients
1
pounds
medium chicken 3-4 – spatchcocked
back spine removed with kitchen shears and laid flat
2
tablespoons
honey
2
tablespoons
Dijon Mustard
2
tablespoons
Grainy Mustard
2
rosemary sprigs
Instructions
Place glass shelf into the lowest rack setting in the Panasonic Steam Convection Oven.
Place chicken on the wire rack included with the oven.
Mix together the honey and mustards, then baste the chicken thoroughly.
Place the rosemary sprigs on top of the chicken.
Cook the chicken for 50 minutes on the Combo 3 setting, or until it reaches a temperature of 175 degrees F.
Remove and serve.
Video
Nutrition
Calories:
158
kcal
|
Carbohydrates:
9
g
|
Protein:
10
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Cholesterol:
40
mg
|
Sodium:
208
mg
|
Potassium:
123
mg
|
Sugar:
8
g
|
Vitamin A:
75
IU
|
Vitamin C:
0.9
mg
|
Calcium:
15
mg
|
Iron:
0.7
mg