Roasted Spatchcock Chicken

This Roasted Spatchcock Chicken is an easy recipe that'll impress your family or guests. Spatchcocking allows for a juicier, more flavorful chicken that you won't be able to get enough of.

Course Main Course

Cuisine Greek-Inspired

Keyword greek chicken

Prep Time 20

Cook Time 1

Total Time 1 20

Servings -6

Calories 457kcal

Author Maria Koutsogiannis

Ingredients

3-4 lb whole chicken, giblets removed

Greek chicken marinade

1 tsp salt
1/2 tsp pepper
2 garlic cloves, minced
1 tbsp dried oregano
1 lemon, juiced
2 tbsp Maille Dijon Original Mustard
1/2 cup plain Greek yogurt
2 tbsp olive oil

Instructions

Line a large baking sheet with parchment paper.
First start by spatchcocking the chicken:
Place the chicken breast-side down on a parchment paper lined baking sheet.
Using a sharp pair of kitchen shears to cut up along each side of the backbone, making sure to cut through the rib bones as you go.
Open the chicken, flattening out and turning it over onto the parchment paper lined baking sheet. Flatten the chicken further by pressing the breastbone with your hand. Set aside.
Mix together the marinade ingredients in a small bowl and brush
Then spoon all over the spatchcocked chicken.
Preheat the oven to 425F and let the chicken marinate white the oven preheats.
Bake uncovered on the middle rack of the oven for 45 mins to 1 hour or until an instant read thermometer reads 165F when inserted in the thickest part of the chicken breast. Remove from the oven and rest uncovered on a cutting board for 10 minutes before serving.

Video

Notes

There are so many ways to enjoy this roasted spatchcock chicken:
- Make this the centrepiece of your holiday table along with Kale & Roasted Sweet Potato Salad with Sunflower Seed Brittle
- Serve with our Fluffy Greek Pita Bread Recipe, Greek Tzatziki Sauce and Maroulosalata aka my Mama's Salad for a delicious family Greek-inspired dinner

Nutrition