Mustard Crust chicken

Mustard Crust chicken
2 tablespoons chopped garlic
2 tablespoons Dijon mustard
2 tablespoons dry white wine
1 tablespoon soy sauce
2 tablespoons olive oil
1 teaspoon Tabasco hot pepper sauce
1 teaspoon herbes de Provence
1/2 teaspoon salt
1 chicken (about 3 1/2 pounds)
Fluffy Mashed Potatoes

For the crust: Mix all the ingredients in a small bowl.
Preheat the oven to 450 degrees. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.)
Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook.