• Preheat the oven to 450 degrees

Spatchcock the chicken

• Using poultry shears or any sturdy pair of scissors, cut along each side of the backbone. Remove it. Using a sharp knife, cut partway through the joint between the wings and the breast and do the same between the thighs and also the drumsticks.
  
• Press down on the breastbone to further flatten the chicken. The breast bone will crack.
  

Mustard mixture

• In a bowl, mix all of the remaining ingredients.
• Turn the chicken breast down and spread it with half of the mustard mixture. I use a pastry brush.
• Set the chicken in a large skillet skin side up. Then spread the breast with the remaining mixture.

Cooking

• Spray or glaze the skillet with oil and set the skillet over high heat. Cook the underside of the chicken until it begins to brown, 5-6 minutes.
• Transfer the skillet to the hot oven and roast the chicken for 30 minutes until the skin is browned and the chicken is cooked through. Temperature at the thickest part of the thigh needs to reach 165 degrees F. on your instant thermometer
• Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and/or carve the breast for easy serving.

Make Ahead

• The chicken can be prepared by following the Spatchcock method, spreading the mustard mixture on both underside and skin side and set the chicken in a skillet. Cover lightly and chill in the refrigerator for several hours or overnight.