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Roasted Greek Spatchocked Chicken 05

Whole Roasted Greek Chicken with Potatoes

A perfectly roasted chicken is one of the most elegant and impressive meals a home chef can make! This Whole Roasted Greek Chicken is seasoned with fresh lemon juice, olive oil, oregano, parsley, and garlic. Add some lemony baby potatoes and onions to the roasting dish  to make this an easy one pan meal!

Course Main Course, Main Dish, Mains
Cuisine greek
Keyword Greek chicken, Spatchcock Chicken, Whole Roasted Chicken
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Servings 6 servings
Calories 593 kcal
Author India

Ingredients

Chicken

  • 1 4-5 pound chicken
  • 1/4 cup olive oil "Virgin" or "Light" preferred (see note 1)
  • 2 tablespoons lemon juice the juice from 1 lemon
  • 2 teaspoons dried oregano
  • 6 garlic cloves grated (see note 2)
  • 2 teaspoons dried parsley
  • Lemon zest from 1 lemon
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper

Vegetables

  • 1 pound baby potatoes (see note 3)
  • 2 yellow onions peeled and quartered
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano

Instructions

Spatchcock the Chicken

  1. Preheat the oven to 450 degrees.

  2. Pat the chicken dry and place the chicken breast down on a large cutting board. Spatchcock the chicken by cutting out the backbone along either side of the spine starting at the leg end of the chicken using a sturdy pair of poultry shears.

  3. Flip over the chicken so the skin side is up and press down on the breast bone until you hear it crack and the bird lays flat. Discard the backbone or save it for making stock.

  4. Let the chicken rest for at least 30 minutes at room temperature.

Prepare the Vegetables

  1. If the potatoes are large, cut them into quarters and place into a large bowl with the quartered onions. Drizzle potatoes and onions with olive oil and lemon juice. Add the salt and oregano and toss to coat the vegetables. Set aside.

Roast the Chicken

  1. In a small bowl, add the remaining olive oil, lemon juice, grated garlic, parsley, oregano, salt, and pepper. Stir to combine.

  2. Using a pastry brush thoroughly coat the chicken in the marinade, making sure to season the underside of the chicken as well. You can also separate the skin from the breast and brush some marinade directly onto the breast meat. 

  3. Line a rimmed 9x13 baking pan with parchment paper, aluminum foil, or a silicone baking mat. Place the potatoes and onions on the baking sheet in an every layer. Lay the chicken flat over the potatoes so they lift the chicken off the baking sheet.

  4. Roast the chicken at 450 degrees for a total of 40 - 45 minutes. Check the chicken after 20 minutes to ensure the skin isn't burning. If it is, you can cover the chicken with with tin foil for the rest of the cooking time. 

  5. The chicken is fully cooked when the juices run clear and a thermometer reads 165 degrees when inserted into the thickest part of the thigh.

  6. Let rest for 5 - 10 minutes before carving and serving.

Recipe Notes

  1. Instead of using "extra virgin" olive oil, use one marked as "virgin" or "light" instead since they have a higher smoke point and we will be roasting the chicken at 450 degrees. If you only have "extra virgin" olive oil, it should be fine since roasting uses indirect heat as opposed to direct heat (like grilling or frying). 
  2. Grating the garlic prevents it from burning and makes the garlic almost melt into the marinade. I easily grate garlic using my microplane. 
  3. I like to use potatoes because it's an easy side and it helps prop the chicken up so air can circulate under the bird when roasting. I prefer baby potatoes, but feel free to use quartered regular sized potatoes. 
  4. Recipe makes 4 - 6 servings. Nutrition values are estimates and have been calculated based on 6 servings.

 

STORE IT IN THE FRIDGE

Leftovers will keep in the refrigerator for up to 5 days. 

 

MAKE IT GLUTEN FREE

Recipe is gluten free as written.