• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipe Index
  • About
  • Privacy Policy
  • Contact Us
  • Dimitras Dishes
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Dimitras Dishes

Dimitras Dishes

Greek & Mediterranean Recipes Made Easy!

  • Cookbooks
  • Cooking Class
  • Shop
Home / Quick & Easy Weeknight Dinners / Spatchcocked Greek Chicken

Spatchcocked Greek Chicken

Main Course, One-Pan/Pot Meals, Quick & Easy Weeknight Dinners

Jump to Recipe
216shares
  • Share
  • Tweet

Once you learn the simple technique of spatchcocking a chicken, you will make it this way all the time. Removing the backbone basically flattens the chicken and helps it roast faster and the result is a juicy chicken with crispy skin. This recipe is loaded with Greek flavors like lemon and oregano and is simply delicious.

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.

For the Marinade:

I’m sticking with my favorite Greek marinade. I use this recipe (with a few variations here and there) on chicken, turkey, and cornish hens. You know that saying “If it ain’t broke, don’t fix it”? It applies to this flavorful recipe. Here’s the list of ingredients that you probably already have on hand:

  • Lemons
  • garlic
  • olive oil

The Spices:

  • salt
  • black pepper
  • dried oregano
  • ground cumin
  • red pepper flakes
  • sweet paprika

Start by marinating the chicken with the lemon juice, olive oil, and garlic. Then, combine all of the spices and season the chicken on both sides. If you have time to refrigerate the chicken for a few hours it will be even tastier. However, I have made it many times without doing this simply because I had to get dinner on the table very quickly and it was delicious each and every time.

 

How to cook the spatchcocked chicken:

I usually cook the chicken in a cast-iron pan in the oven. I use my cast-iron pan whenever possible and love it because it retains heat so well.   The chicken is usually ready in under an hour and it roasts at 425 °F, 220 °C. I roast it uncovered so that the skin gets nice and crispy.

Another option is to cook the chicken on the grill. If you have extra time to keep an eye on the chicken this is a great option. Warning: I’ve stepped away from the grill on several occasions just to return to burned chicken due to a fire in the grill. If you’re grilling, assign someone the responsibility of babysitting the chicken so that this does not happen to you 🙂 Grilled spatchcocked chicken is smoky, juicy, and so flavorful. Grill the chicken until a meat thermometer that is inserted in the thigh registers 165 °F, 75 °C.

You can also just place the spatchcocked chicken on a baking tray and surround it with potato wedges or your favorite veggies and roast it that way as well. The perfect sheet pan dinner will be ready in under an hour. You can’t beat that!

 

 

Purchase your kitchen essentials using my affiliate links to support my work without costing you anything extra. Thank you!


 

 

What to serve with your chicken:

The options are endless but here are some of my faves:

  • Lemony potatoes
  • Mediterranean Rice Pilaf
  • Roka Salad & tzatziki
  • keep it low-carb with some Zucchini Noodles
  • Lentil Tabbouleh Salad
  • Choose from any of my Salad Recipes

I hope that you give this recipe a try and if you do, I want to see those pics!! Share them with me on Facebook & Instagram to brighten up my day. I love reading your comments and seeing your recreations so keep them coming. Share this recipe with your loved ones and I will be back with another delicious recipe soon. Kali Orexi!

Continue to Content
Spatchcocked Greek Chicken

Spatchcocked Greek Chicken

Yield: 4

Once you learn the simple technique of spatchcocking a chicken, you will make it this way all the time. Removing the backbone basically flattens the chicken and helps it roast faster and the result is a juicy chicken with crispy skin. This recipe is loaded with Greek flavors like lemon and oregano and is simply delicious.

Ingredients

  • 1 whole chicken
  • 1 onion, quartered
  • The Marinade:
  • • 1/3 cup olive oil
  • • ¼ cup lemon juice or more
  • • 3-4 garlic cloves, grated
  • The Spices:
  • • 2 teaspoon salt, or to taste
  • • ½ teaspoon black pepper
  • • 2 tablespoons dried oregano
  • • 1 teaspoon ground cumin
  • • ¼ teaspoon crushed red pepper flakes
  • • 1 teaspoon sweet paprika

Instructions

  1. Preheat the oven to 425 °F, 220 °C.
  2. Spatchcock the chicken: Using a sharp knife or kitchen shears, cut along the backbone and remove it. Save it for chicken stock in a freezer-safe bag in the freezer.
  3. Cut the breastbone so that the chicken lays flat.
  4. Cut the wing tips or tuck them under while roasting so that they do not burn. Many times, the chicken is sild with the tips already trimmed.
  5. Marinate the chicken: Combine the marinade ingredients and mix together. Pour over both sides of the chicken.
  6. Season the chicken: Combine all of the spices and mix them together. Season both sides of the chicken.
  7. Chill the chicken in the refrigerator for 3-4 hours so that the marinade can flavor the chicken. If you do not have time, just roast the chicken straight away, the marinade and spices are very flavorful.
  8. Transfer the chicken and all of the marinade and spices to a cast-iron skillet.
  9. Add the onion to the skillet and bake in the center of the preheated oven (uncovered) until the internal temperature reaches 165 °F. About 55 minutes.
  10. For extra golden and crispy skin, turn the broiler element on for the final 5-6 minutes. Keep a close eye on the chicken so that it does not burn.
  11. Remove from the oven and set aside for 10 minutes so that it stays juicy.
  12. Serve the spatchcocked chicken with lemony roasted potatoes, mashed potatoes, salad, or Mediterranean rice pilaf.
© Dimitra Khan
Cuisine: Greek / Category: Main Course

July 1, 2020 · Leave a Comment

Previous Post: « Tomato & Feta Phyllo Tart
Next Post: Strawberries & Cream Swiss Roll/Roulade »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hey! It is nice to meet you!

Hello and welcome to my cooking adventure! My Greek heritage has filled my heart with a deep love of cooking and sharing those home-cooked dishes with friends and family makes my heart sing. Here, on Dimitra’s Dishes you will find easy to follow recipes together with step-by-step video tutorials filled with tips and tricks to help you create delicious food for your loved ones.​ Let’s cook, share, & create beautiful memories!

Sign up & Receive my FREE ebook: 5 Vegetarian Greek Dinner Party Recipes

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search by Category

Dimitras Dishes

Download the free ebook: 10 Quick Weeknight Meals

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Categories

This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.

  • Recipe Index
  • Sales Page
  • Pricing

Copyright © 2021 · Thyme Theme by Restored 316

We use cookies to help deliver a better website browsing experience. By continuing to view our site, you consent to the use of cookies on our site. Read MoreACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.