Pecan Crusted Dijon Butterfly Chicken

A topping of Dijon mustard, thyme and pecans makes a crisp coating for chicken in this elegant dish.

Ingredients:

• 1 broiler chicken
• Salt and pepper to taste
• 2 tbsp Dijon mustard
• 1 tbsp fresh thyme leaves or 1 tsp dried
• 1/2 cup pecans, finely chopped
• 1 tbsp extra virgin olive oil
• 2 tbsp finely chopped fresh parsley

Directions:

Preheat oven to 450 degrees. Line a roasting pan with aluminum foil and spray with nonstick cooking spray. Trim any extra fat from chicken then rinse and pat dry. With breast side down, using kitchen shears, snip through on either side of backbone. Lift out backbone and reserve for stock. Turn chicken over, breast side up, and flatten chicken with palm of hands. Season chicken on either side with salt and pepper. Place chicken in prepared roasting pan, breast side up. In small bowl, mix together Dijon mustard and thyme. Brush on all exposed chicken parts. Press chopped pecans onto chicken and drizzle with olive oil. Roast until golden brown and crispy. Internal temperature should be 160-165 degrees, about 45 minutes. If nuts get too brown and, turn the oven down to 375 degrees.

Number of Servings: 4

Notes from the Cook: This recipe will give you an entire roasted chicken in the fraction of the time, plus it's easy to carve for serving. Just divide into quarters.