Equipment: You will need a sharp carving knife or poultry shears and a large cast iron skillet that can go from stove top to oven.
1 3½-4-pound chicken
4–5 large garlic cloves, finely minced
2 tablespoons dijon mustard
2 tablespoons dry white wine (dry Vermouth works well)
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce (see notes for substitution)
1 teaspoon herbs de Provence
½ teaspoon kosher salt plus more, to taste
Preheat the oven to 450°F. Set the chicken, breast side down, on a chopping board. Use a sharp knife or poultry shears to remove the backbone by cutting along either side of it, from one end to the other. Flip the chicken over so the breast side is up and press on the breast bone with the palms of your hands, to flatten the chicken.
In a small bowl mix all the marinade ingredients: garlic, mustard, wine, olive oil, soy sauce, herbs and salt.
Place the chicken in a large heavy cast iron skillet, breast down, and brush it with half of the mustard mixture. Turn the chicken over so the breast side is up, and brush with the remaining mixture.
Set the skillet over high heat. Cook the chicken until it starts to brown on the bottom, about 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through.
Let the chicken rest for 5-10 minutes. Cut it into 8 pieces and serve.
For gluten free use gluten-free soy sauce or coconut aminos.