Comforting, lemony chicken, spatchcocked and cooked to perfection!
I did this many years ago with potatoes, but I’m updating to my cast iron Greek spatchcocked chicken. It’s the best way to cook a whole chicken because it cooks quickly, stays juicy, and takes little effort to pull together. I’ve shared a sheet pan version and spatchcocked chicken with harissa two ways, but this one may be your favorite.
Spatchcocking is when you remove the backbone and lay the chicken out flat. Once you’ve learned how to do this, you’ll never cook a whole chicken another way. The marinade is lemony herbed butter that you press under and on top of the skin to create a delicious and juicy chicken. Then, you season the whole thing with warm spices. You’ll make chicken this way every time.
Why will I spatchcock chicken every time?
Lemony, garlicky
Herby, earthy
Tender, juicy
Delicious chicken.
What do I need to season the chicken?
Whole chicken -buying whole chickens saves money and gives you eight pieces of chicken for the family.
Salt and freshly ground black pepper -enhances all the spices for the most flavorful chicken.
Crushed red pepper flakes -we like a little heat behind the spices, and you can add as much as you like.
Sweet paprika -this doesn’t add much flavor, but it adds beautiful color.
Ground coriander -adds bright citrus and pepperiness.
Ground cumin -adds a ton of warm, earthy flavor and compliments the coriander perfectly.
Dried oregano -you know, this bold, peppery, slightly sweet herb is my favorite.
What’s in the herbed butter?
Melted butter -it’s easier to mix the butter and oil together when the butter is melted, but as long as it’s super soft, it won’t be too difficult to combine.
Olive oil -the more flavor, the better. So, use a good quality extra virgin olive oil.
Garlic cloves -grated or minced so they melt into the herbed butter.
Lemon juice -always use freshly squeezed for the best flavor.
Dried oregano -I stay consistent and add the same herb to the chicken as I use in the marinade. However, use what you like.
Salt -if you use salted butter, be careful not to add too much.
How do I make herbed butter?
Preheat oven to 425 °F, 220 °C. In a small bowl, prepare the herbed butter. Combine the melted butter, oil, salt, lemon juice, and oregano and mix well to combine.
How do I spatchcock a chicken?
Using either a sharp knife or kitchen scissors, carefully cut down the sides of the backbone (both sides). Remove the backbone and save it in a freezer-safe bag to make stock. Cut the breastbone with the knife or flip the chicken over and apply pressure to the breast until you hear a crack and the chicken flattens.
How do I season chicken with herbed butter?
Place the chicken in a 10-inch cast iron skillet pan. Salt and pepper the back side of the chicken, then flip it over skin side up. Loosen the skin from the breast and divide the herbed butter under the skin on both sides. Drizzle some olive oil on top and season with salt, pepper, paprika, cumin, and coriander.
How long do I cook the spatchcocked chicken?
Place in the oven and bake for 45-55 minutes. The chicken is fully cooked when the internal temperature reaches 165 °F. Remove from the oven and allow the chicken to rest for 10-15 minutes so that the juices redistribute. Garnish with fresh parsley and lemon wedges.
Why do I need to let the chicken rest so long after cooking?
This step is important. Cutting into the chicken as soon as it comes out of the oven will cause its juices to run out, leaving you with a dry chicken.
How do I cook the potatoes in your video?
Wash and dry the potatoes. Quarter them and place them in a large bowl. Put the seasonings, oil, and lemon juice on the potato quarters and mix well to coat. Arrange the potatoes around the chicken. Do not waste any of the seasoning at the bottom of the mixing bowl. Pour it all over the potatoes. Then, cook the potatoes with the chicken as directed.
What can you serve with this chicken?
Anything. For more potato sides, try Potato Gratin with Feta, Easy Skillet Potatoes, or Greek Lemony Smashed Potatoes. If you’d like more veggies, try Easy Briam Roasted Veggies, Green Bean Casserole without Mushroom Soup, or Artichoke and Pea Stew. You could also serve it with a delicious salad, like my Spanakopita Salad, Greek Lettuce Salad, or a Halloumi & Fennel Salad. Kali Orexi!
Watch the Video:
Cast Iron Greek Chicken (Spatchcock)
Lemony chicken, spatchcoked and cooked to perfection in a cast iron skillet.
Ingredients
- 1 whole chicken, 3 and 1/2 to 4 pounds
- 1 and 1/2 to 2 pounds yellow potatoes (optional)
- salt, to taste
- crushed red pepper flakes
- freshly ground black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
For the herbed butter:
- 4 tablespoons melted butter
- 2 tablespoons olive oil
- 3-4 garlic cloves, grated
- 2 lemons, juiced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
Instructions
- Preheat oven to 425 °F, 220 °C.
- In a small bowl prepare the herbed butter. Combine the melted butter, oil, salt, lemon juice, and oregano and mix well to combine.
- Place the chicken in a 10 inch cast iron skillet pan. Place a tablespoon of the herbed butter, salt, cumin powder, and oregano inside the cavity of the chicken.
- To spatchcock the chicken: using either a sharp knife or kitchen scissors, carefully cut down the sides of the backbone (both sides). Remove the backbone and save it in a freezer-safe bag to make stock. Cut the breastbone either with the knife or by flipping the chicken over and applying pressure to the breast until you hear a crack and the chicken flattens.
- Loosen the skin from the breast and divide the herbed butter under the skin on both sides.
- Drizzle some olive oil on top and season with salt, pepper, paprika, cumin, and coriander.
- Place in the oven and bake for 45-55 minutes.
- The chicken is fully cooked when the internal temperature reaches 165 °F.
- Remove from the oven and allow the chicken to rest for 10-15 minutes so that the juices redistribute.
- This step is important. Cutting into the chicken as soon as it comes out of the oven will cause all of its juices to run out leaving you with a dry chicken.
- Garnish with fresh parsley and lemon wedges. Enjoy! Kali Orexi
Notes
For the Potatoes:. Wash and dry the potatoes. Quarter them and place in a large bowl. Put all of the seasonings, oil, and lemon juice on the potato quarters and mix well to coat. Arrange the potatoes around the chicken. Do not waste any of the seasoning that is at the bottom of the mixing bowl. Pour it all over the potatoes.
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