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Home / Meals in 60 Minutes / Greek Sheet pan Spatchcocked Chicken with Potatoes & Peppers

Greek Sheet pan Spatchcocked Chicken with Potatoes & Peppers

Main Course, Meals in 60 Minutes, Quick & Easy Weeknight Dinners

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Get dinner on the table in an hour with this delicious meal. The chicken is Spatchcocked so, it cooks evenly alongside the peppers and potatoes. Full of Greek flavor and a meal that the entire family will love. Make 2 trays so that the leftovers can be lunch for a few days!

Greek-Style Spatchcocked Chicken

How to spatchcock a chicken:

This is very easy to do with either kitchen scissors or a very sharp knife. Cut out the spine and save it in the freezer to make stock. Then, flip the chicken around so that it is breast side up and press on the breast bone to crack it so that the chicken lays flat. That’s it! You’ve spatchcocked a chicken.

This time, I roasted the spine along with the chicken and potatoes because I’ve thrown away enough to know that I forget that they’re in my freezer. 😂

Greek-Style Sheet pan Roasted Chicken & Potatoes

Get this Sheet pan meal on the table in an hour

For maximum flavor marinate the chicken overnight in the refrigerator and then allow it to come to room temperature before roasting. The marinade has plenty of flavor if you’re making it last minute but, marinating the chicken ahead of time will make it even better.

  • Preheat the oven to 425 °F, 220 °C.
  • spatchcock the chicken and marinate it.
  • slice the potatoes, onion, and bell peppers and place them in a mixing bowl. Season and add them to the baking tray along with the chicken.
  • Roast the chicken and potatoes for 55 minutes or until the potatoes are tender and the chicken has reached an internal temperature of 165 °F.

It’s that simple to have this delicious meal on the table in an hour!

I hope that you give this recipe a try. If you do, let me know what you think in the comments section. I read all of them! Send me your recipe requests too.

Serve this meal with

  • tzatziki
  • Maroulosalata: Greek Lettuce Salad
  • Greek Cucumber Salad
  • Halloumi & Feta Salad

Watch the video

Continue to Content
Greek Spatchcocked Chicken with Potatoes & Peppers

Greek Spatchcocked Chicken with Potatoes & Peppers

Yield: Serves 5-6

Get dinner on the table in an hour with this delicious meal. The chicken is Spatchcocked so, it cooks evenly alongside the peppers and potatoes. Full of Greek flavor and a meal that the entire family will love. Make 2 trays so that the leftovers can be lunch for a few days!

Ingredients

For the Chicken:

  • 1 whole chicken
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 4 garlic cloves, grated
  • 2 teaspoons salt1/2 teaspoon crushed black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • pinch of crushed red pepper flakes
  • 1 teaspoon sweet paprika

For the Vegetables

  • 4-5 Russet Potatoes
  • 2 bell peppers
  • 1 onion
  • 3-4 tablespoons olive oil
  • salt, to taste
  • black pepper, to taste
  • 1 teaspoon dried oregano

Instructions

Preheat the oven to 425 °F, 220 °C.

Spatchcock the chicken: Cut out the spine of the chicken using kitchen scissors or a sharp knife. Press the breast down to crack the bone and place the chicken on a sheet pan.

Combine all of the marinade ingredients in a bowl and whisk them together. Pour the marinade over the chicken and toss to coat. The chicken can be marinated overnight and refrigerated for maximum flavor.

Peel the potatoes and slice them into 1/4 inch rounds. Place them in a large mixing bowl.

Slice the bell peppers and onion into half-moons and add them to the mixing bowl.

Add the olive oil and seasonings and toss to coat.

Add the vegetables to the pan and spread them to create a flat layer, if possible.

Place the baking pan on the center rack of the preheated oven and roast for 55 minutes or until the internal temperature of the chicken reaches 165 °F.

Raise the oven's temperature to 475 °F for the last 10 minutes of baking so that the chicken and veggoes develop good color.

Serve the meal with a salad and tzatziki. Enjoy and Kali Orexi!

Notes

Marinate the chicken overnight for maximum flavor.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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    Sheet Pan,Cookie Sheet,Heavy Duty Stainless Steel Baking Pans,Toaster Oven Pan,Jelly Roll Pan,Barbeque Grill Pan,Deep Edge,Superior Mirror Finish, Dishwasher Safe (16.2x12.6x2.4 inches)
  • Nordic Ware Natural Aluminum Commercial Baker's Quarter Sheet, 2-Pack
    Nordic Ware Natural Aluminum Commercial Baker's Quarter Sheet, 2-Pack
© Dimitra Khan
Cuisine: Greek/Mediterranean / Category: Meals in 60 Minutes

January 13, 2021 · 3 Comments

Previous Post: « Olive Oil Cake with Apricots & Almonds
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Comments

  1. Ellen Higgins says

    January 13, 2021 at 3:46 pm

    This sounds terrific! I plan to make this for Super Bowl… wondered what weight for the chicken do you find optimal? Thanks, we’ve enjoyed EVERY recipe I’ve made from you! Ellen

    Reply
  2. marie dolores guemei says

    January 15, 2021 at 3:34 pm

    dear dimitra
    i love your recipes and your videos but i dont seem able to find the list of ingredients. i am 79 and suffer from macula degeneration so that doenst help with seeing properly. sorry to other you but if you could let me know how to find the quantities for your recipes i would be most grateful.
    reading your recipes does me good it reminds of my childhoood spent in egypt with a greek grandmother.
    take care and stay safe.
    all the very best for you and your family

    dolly

    Reply
  3. Susan Lea says

    January 19, 2021 at 12:00 am

    This dish was delicious. My family loved it. I made extra marinade, and drizzled it over the chicken after it was cooked.

    Reply

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