ina garten chicken mash up
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Ina Garten Chicken Mash-up

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Let’s be honest, who doesn’t love Ina Garten’s chicken recipes? She has so many and they are all amazing. They have also served as such an inspiration for me and I have made so many personal variations. There is a reason she is so well know for these recipes.

My favorite is easily here skillet roast spatchcock chicken (just search my recipes I have 2-3 on here). I love this cooking method, it is fast and fun to do. You can really have a lot of fun with the ingredients and make so many unique flavors.

This time around I wanted something a little crispy. Ina provided the answer with my other favorite roast chicken recipe: her Crispy Mustard Chicken. Its basically a mustard base with a panko-herb crust on it. Normally, she uses leg-thigh combos, but I wanted a whole chicken.

This actually made the recipe a little easier to make. Using the parts typically requires several dishes. With the spatchcock, you just dump everything on the chicken basically. I roasted it over bed of lemon and shallot with some brandy to help deglaze and infuse some flavor.

Ina Garten Roast Chicken Mash-Up

A combo of two of my favorite Ina Garten’s Chicken recipes.
Prep Time10 mins
Cook Time50 mins
Rest Time10 mins
Total Time1 hr
Course: Main Course
Cuisine: French
Keyword: brandy, chicken, Dijon, french, ina garten, Mustard, Roast, shallot, skillet, spatchcock
Servings: 4 People


  • 3 Lb Whole Chicken spatchcocked
  • 2 Oz White Wine
  • 1 Tbs Apple Cider Vinegar
  • 1 Tbs Grainy Mustard
  • 1 Tbs Dijon Mustard
  • 1 Lemon zested and juiced
  • 1 Lemon zested and sliced
  • 3 Garlic Cloves
  • 2 Sprigs Thyme
  • 1 Shallot sliced
  • 1.5 Cups Panko
  • 2 Tbs Olive Oil
  • 3 Oz Brandy
  • Salt & Pepper to taste


  • Preheat the oven to 375F.
  • Place the lemon slices and shallot on the bottom of a skillet.
  • Mix the mustards, vinegar, lemon zest/juice, and wine (with salt and pepper).
  • In a food processor, blend up the garlic, thyme, lemon zest, panko and olive oil.
  • Place the chicken in the skillet, coat with the mustard mix, and then the panko mix.
  • Roast for 45-50 minutes, rotate half way through, and add the brandy for the last 10-15 minutes of cook time.
  • Allow the chicken to rest for 5-10 minutes before serving.

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