Spatchcocked Greek Chicken

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!

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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!

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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.

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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.