Greek Roast Chicken (Spatchcock-Style)

Greek Roast Chicken in white rectangular roasting pan with meat fork.

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Greek Roast Chicken (Spatchcock-Style)

Bring the flavors of a Greek taverna home with this Greek Roast Chicken! Bright lemon, garlic, and oregano infuse the meat while roasting to golden perfection. Spatchcocking helps the chicken cook faster and more evenly.

Prep Time25

Cook Time1 30

Total Time1 55

Course: Chicken and Turkey

Cuisine: Greek, Mediterranean

Diet: Diabetic, Gluten Free, Kosher, Low Fat

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

1 fryer chicken 3 to 3 1/2 pounds
2 large lemons 1 juiced (1/4 cup), 1 sliced with seeds removed
1/4 cup extra-virgin olive oil
4 cloves garlic minced
2 teaspoons dried Greek oregano
1/2 teaspoon salt or to taste (before pouring over chicken)
1/4 teaspoon freshly ground black pepper
2 tablespoons butter

Instructions

Preheat oven to 350 degrees.
Rinse the chicken and pat dry with paper towels. Place the chicken, breast side down, onto a plastic cutting board. Tuck the wings behind the chicken for a neat presentation and to prevent the tips from getting overly browned. (Can also be done after removing the backbone.)
Starting at the neck, find the backbone. Cut along the backbone with good, sharp kitchen shears until you get to the tail.
Repeat on the other side of the backbone until you've removed it. (One spot near the thigh will require a little extra effort, but it can still be cut with kitchen shears.) Discard or freeze for stock.
Whisk together the lemon juice, olive oil, garlic, salt, and pepper in a small bowl.
Pour over the chicken, ensuring the chicken is evenly covered with oregano.
Place the lemon slices in the bottom of a 13 x 9-inch baking dish. Place the chicken--breast side up--over the lemon slices.
Ensure the wings are still tucked under the back and arrange the legs to come together at the chicken's claw (or foot). Tie with butcher's twine to keep the legs together while roasting. (If your baking/roasting pan is large enough, you can leave the legs spread out.)
Dot the top of the chicken with butter.
Roast for 1 to 1 1/2 hours or until an instant-read thermometer registers 165 degrees when inserted into the thickest part of the thigh. Baste with the lemony juices once or twice while roasting.
Let rest for 5 to 10 minutes then carve and serve.

Notes

SUBSTITUTIONS:

You can also use a roasting chicken, which is 3 1/2 pounds to 5 1/2 pounds, but you’ll need to add additional roasting time. Other options are a half roasting chicken or split chicken breasts.

TIPS:

Spatchcock for success: Flattening the chicken helps it cook faster, more evenly, and with crispier skin.
If you have time, marinate at least 2 hours, but no more than 12—too much lemon can “cook” the meat.
Let the chicken sit 5–10 minutes so the juices stay in the meat, not on the cutting board.
Stretch your dollars! Save the backbone and bones to make a flavorful homemade broth.

MAKE AHEAD:

Get the chicken prepped and combine the marinade. Refrigerate until ready to roast.
See tips above if you have more time.

Nutrition