Greek Spatchcock Chicken with Lemon & Garlic
User Reviews
4.7
60 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Total Time
2 hrs 15 mins
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Servings
4 people
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Calories
730 kcal
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Course
Main Course
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Cuisine
Greek
Greek Spatchcock Chicken with Lemon & Garlic
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This delicious Greek spatchcock chicken has many cloves of garlic, lots of lemon, and fresh herbs all over. Enjoy!
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Ingredients
- 4 lbs chicken Like a medium free range chicken
- 6 potatoes cut in wedges
For the marinade
- 4-5 thyme sprigs just the leaves and soft sprigs
- 5 fresh oregano sprigs
- 7-8 sage leaves
- 2 tablespoons dry oregano
- ¼ cup olive oil extra virgin
- 2 lemons juiced and zested
- 3 tablespoons honey
- 3 tablespoons mustard
- 6 garlic cloves
- 1 cup water
Seasonings
- freshly ground pepper
- sea salt
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Instructions
- Preheat the oven to 390 F.
Spatchcock the chicken
- Place the chicken breast side down, on a large pan or work surface.
- Starting at the thigh end, cut along one side of the backbone with your kitchen shears.
- Turn the chicken around and cut along the other side. Save the backbone for stock if you like.
- Flip the chicken over and open it like it's a book. Press pretty firmly on the breastbone to flatten it. Chicken is ready.
Make the marinade
- Add the water, olive oil, bouillon cube, the dry oregano, fresh herbs, mustard, lemon juice and lemon zest and honey in your food processor. Pulse until everything is well mixed and garlic is fully minced.
- Pour marinade all over chicken. Make sure it gets everywhere, in any nook and crany.
Prepare the potatoes
- Heat 4 tbsp olive in a large pan (I used a large cast iron pan)
- Add the potatoes, season with salt pepper, a generous pinch of dry oregano. Add a couple of thyme sprigs in the pan.
- Cook potatoes until they are golden. Remove from heat and set aside.
Prepare for oven
- Add the potatoes in the baking pan of your choice. I used the same large cast iron so I left potatoes as they were.
- Place spatchcocked chicken on top of the potatoes. Pour left over marinade all over.
- Cover with alumimum foil and cook in the oven for 45 min.
- Uncover and cook for another 20 min or so. Keep basting the chicken with the marinade juices from the pan. Cook until chicken is cooked through and juices run clear.
Notes
- You can cook the chicken right away or let it marinate for a day in the fridge. The longer you leave the marinade on the juicier the chicken will be. Don't marinate longer than two days.
- Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on products used.
- You can cook the chicken right away or let it marinate for a day in the fridge. The longer you leave the marinade on the juicier the chicken will be. Don't marinate longer than two days.
Nutrition Information
Show Details
Calories
730kcal
(37%)
Carbohydrates
61g
(20%)
Protein
39g
(78%)
Fat
38g
(58%)
Saturated Fat
9g
(45%)
Cholesterol
131mg
(44%)
Sodium
244mg
(10%)
Potassium
1492mg
(43%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
282IU
(6%)
Vitamin C
78mg
(87%)
Calcium
76mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 730 kcal
% Daily Value*
| Calories | 730kcal | 37% |
| Carbohydrates | 61g | 20% |
| Protein | 39g | 78% |
| Fat | 38g | 58% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 131mg | 44% |
| Sodium | 244mg | 10% |
| Potassium | 1492mg | 32% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 78mg | 87% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
60 reviews
Excellent
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