Greek Style Spatchcock Chicken

0

I can’t think of more delicious one pan dinner to make than this Greek style spatchcock chicken recipe. The olive oil, lemon juice, mustard and oregano come together for a symphony of flavors.

The best part of this recipe is definitely the Greek marinade. Its so easy to make in your blender or mini food processor. It really ensures the ingredients distribution onto the spatchcock chicken. Make sure you always test and adjust the flavors if needed, with more salt, honey or lemon juice.

We used potatoes and carrots for the veggie base of the spatchcock chicken, but you can sub in small chunks of sweet potatoes or halved brussel sprouts. If you like this recipe, you will love my One Pan Greek Lemon Chicken and Potatoes or my Best One Pan Chicken & Potatoes.

Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!

Greek Style Spatchcock Chicken

• Print
• Rate
• Share

  • Pin
  • Share
  • Tweet
  • Email

Servings: 6

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Total Time: 1 hour hr 30 minutes mins

This Greek style spatchcock chicken is bathed in lots of olive oil, lemon, garlic and herbs. This will quickly become your favorite new one pan dinner!

Equipment

• large oven safe skillet
• mini food processor
• cutting board

Ingredients 

US CustomaryMetric

Chicken:

• 4½ lbs whole chicken
• salt, paprika, dried oregano + black pepper

Marinade:

• 1 medium onion, quartered
• 6 cloves garlic
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tbs Dijon mustard
• 1/2 tbs yellow mustard
• 1 tbs honey
• 2 tbs fresh oregano (or parsley)

Assembly:

• 2 lbs baby potatoes, halved
• 3 medium carrots, quartered
• 2 tbs grated parmesan
• Garnish: fresh parsley + lemon slices

Instructions

Chicken:

• Preheat oven to 425℉. Place chicken breast side down with the wings/neck facing towards you. To remove the spine, use kitchen shears to cut through the ribs right next to the spine along both sides. Open rib cage and use a heavy knife to score down the sternum. This will help pop out the breast bone and flatten chicken. Season inside the chicken with salt, paprika, dried oregano and black pepper.

Marinade:

• In a mini food processor, pulse all of the marinade ingredients until smooth.

Assembly:

• To a cast iron skillet or oven safe pan, add your potatoes and carrots drizzle a little olive oil and season with salt and pepper to taste toss everything to coat. Add the chicken skin side up to the pan season GENEROUSLY with salt, paprika, dried oregano and black pepper. Flip it over and season again. Pour 1/3 of the marinade onto the chicken, then flip it over and pour the remaining marinade over the chicken and on the veggies. Sprinkle everything with grated parmesan. Cover with parchment and aluminum foil and bake for 45 minutes. Then uncover and bake for another 20-30 minutes or until golden brown and cooked through. Rest uncovered for 10 minutes before slicing.

Notes

1. Store leftovers in an airtight container in the fridge up to 4 days.
2. To keep this recipe dairy free, simply leave out the grated parmesan at the end.

Nutrition

Calories: 621kcal | Carbohydrates: 36g | Protein: 35g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 217mg | Potassium: 1110mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5458IU | Vitamin C: 42mg | Calcium: 76mg | Iron: 3mg

Author: Stella Drivas