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I’ve been holding onto this recipe for Roasted Greek Spatchcocked Chicken for months. Literally. I first started testing it in June, took photos in July, retook photos because the first ones sucked in August, typed out the recipe in November, and am just now getting around to posting this recipe. Honestly? I think it is because spatchcocking a chicken still intimidates me even though it is super easy and takes less than 5 minutes. I actually believe mincing an onion is harder than spatchcocking a chicken.
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About Roasted Greek Spatchcocked Chicken
This Roasted Greek Spatchcocked Chicken is covered with this amazing greek inspired sauce that is made of lemon juice, olive oil, and greek seasonings like dried parsley and oregano. There is also lots of grated garlic and lemon zest for good lemony-garlic measure. I really want to try this sauce with some sautéed shrimp, tomatoes and feta. I love how this sauce is super tangy, but not too much as the olive oil balances out the lemon juice. I like to throw some seasoned potatoes and onions on the pan. As the chicken cooks, the juices soak through the potatoes and onions giving them incredible flavor. They also help prop the chicken off the baking sheet, letting air get underneath the bird. Minimum effort, maximum payoff.
How to Spatchcock a Chicken
I’ve wanted to spatchcock a chicken for a little over a year, since Neal had the butcher spatchcock our Thanksgiving turkey for us in 2017. That turkey was the best freaking turkey ever! It was evenly cooked, cooked SO FAST, and had great flavor throughout. I thought I would need to use a cleaver to spatchcock a chicken, which completely terrified me. However, I saw someone spatchcock a chicken on Instagram stories and it looked so easy. They just used sharp poultry shears and it took about 5 minutes.
To spatchcock a chicken, all you need to do is cut out the backbone, flip over the chicken, and press on the bird till it lays flat. That’s it! Of course, you’ll need a sharp pair of poultry shears. We have this 100% metal pair, but as the joint is starting to rust, we will probably get this pair by OXO when it is time to replace ours.
Serious Eats has a very detailed guide on how to Spatchcock a chicken with lots of photos and a video. If it’s your first time spatchcocking a chicken, I highly suggest checking it out!
Tips and Tricks for Roasted Greek Spatchcocked Chicken
- Use sharp poultry shears. Not only will sharp poultry shears make cutting the backbone out of the chicken easy, but it’s also a safety thing. You don’t want to struggle cutting the chicken and somehow slip and cut your hand–trust me…been there done that! A lot of poultry shears can be sharpened, so if your pair needs a refresh, ask your knife sharpener if they can help you out.
- Let the chicken come to room temperature. Letting the chicken rest on the counter for about 30 minutes before roasting it will help the chicken cook more evenly. The first few times I made this Roasted Greek Spatchcocked Chicken, I burnt the skin while trying to get the meat to come to 165 degrees. I found that letting the chicken sit out for 30 minutes resulted in more even cooking and a shorter cooking time.
- Repurpose leftovers. I love when we make this Roasted Greek Spatchcocked Chicken and have leftovers to use in salads. These leftovers would also be great in a greek inspired soup.
- Reserve the pan drippings. The chicken drippings season the potatoes and onions while everything cooks, but you can reserve the pan drippings to make a quick gravy or to serve and drizzle over everything. They have so much flavor!
What to Serve with Roasted Greek Spatchcocked Chicken
This Roasted Greek Spatchcocked Chicken is great with just the potatoes and onions, but would also be amazing served alongside:
- Wine! Wine turns a meal into an event. I would serve this with a crisp pinot grigio.
- A greek side salad (like Greek Village Salad also known as Horiatiki)
- Hummus and vegetables
- Tzaziki and vegetables
- Marinated kalamata olives
- Crusty bread (gluten free if required)
Did you try this recipe for Roasted Greek Spatchcocked Chicken?
If you did, please do let me know in the comments! It brightens my day hearing about your meals and I would love to know how you enjoyed this recipe for Roasted Greek Spatchcocked Chicken.
Greek Spatchcocked Chicken with Potatoes and Onions
This Roasted Greek Spatchcocked Chicken is smothered with a tangy lemon, garlic, & olive oil sauce and roasted with potatoes and onions for an easy meal.
- 1 4-5 pound chicken
- 1/4 cup olive oil
- 2 tablespoons lemon juice (roughly the juice from 1 lemon)
- 2 teaspoons dried oregano
- 6 garlic cloves grated
- 2 teaspoons dried parsley
- Lemon zest from 1 lemon
- 1 pound small new potatoes
- 2 yellow onions peeled and quartered
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
Spatchock the Chicken
- Preheat the oven to 450 degrees.
- Place the chicken breast down on a large cutting board. Starting at the leg end of the chicken, cut along either side of the chicken's backbone using a sturdy pair of poultry shears. Discard backbone or save for stock.
- Flip the chicken over, opening the legs to lay it down as flat as you can on the cutting board. Press down on the breast bone to flatten the chicken until you hear a cracking noise.
- Let the chicken rest for 30 minutes at room temperature.
Prepare the Vegetables
- If the potatoes are large, cut them into quarters and place into large bowl with the quartered onions. Drizzle potatoes and onions with the olive oil and lemon juice. Add the salt and oregano and toss to coat the vegetables.
Roast the Chicken
- In a small bowl, combine the grated garlic cloves, 1/4 cup of olive oil, 2 teaspoons oregano, 2 teaspoons dried parsley, lemon zest, and 2 tablespoons lemon juice. Stir together.
- Line a rimmed 9x13 baking pan with parchment paper, aluminum foil, or a silicone baking mat. Place vegetables on the baking sheet. Once chicken has rested for the full 30 minutes, lay the chicken on top of the vegetables. Using a basting brush or pastry brush, thoroughly coat chicken with the sauce, being sure to cover the entire surface including the underside of the chicken. Separate the skin from the breast and add marinade between the skin and meat. Liberally season the chicken all over with salt and pepper.
- Roast the chicken until the juices run clear and a thermometer reads 165 degrees when inserted into the thickest part of the thigh, about 45 minutes. Let rest for 5 - 10 minutes before carving.
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