Greek Spatchcock Chicken with Potatoes

Greek Spatchcock Chicken with Potatoes is smothered in an herby, lemon and garlic marinade then roasted until perfectly tender on the inside and crispy on the outside.

This healthy Mediterranean delight makes for a convenient sheet-pan dinner that you can easily make on a weeknight or for a leisurely weekend feast.

WHAT IS SPATCHCOCK CHICKEN?

Spatchcocked refers to a chicken with its backbone removed and laid out flat.

Spatchcocking a chicken is a simple technique that’s easy to learn and once you do, there’s no going back.

The process entails removing the backbone from the chicken and then flattening it out by pressing firmly on the breastbone.

You can then grill or bake the chicken in the oven, and it will cook evenly throughout (in a quicker amount of time).

WHAT INGREDIENTS DO I NEED?

Chicken – use a 3-5 lb. whole chicken. I typically choose one around 4 lbs.

Potatoes – use peeled russet potatoes and cut them into large chunks or wedges. You may also use gold potatoes.

Lemon – the zest and juice from a fresh lemon are used in the marinade. I always serve the Greek spatchcock chicken and potatoes with an extra fresh lemon.

Extra virgin olive oil – choose a high quality evoo. Use a Greek one if possible.

Garlic – fresh garlic is recommended (not the jarred stuff) and minced using a garlic press (link) or chopped until fine.

Dijon mustard – this is a secret ingredient in a lot of authentic Greek recipes. It’s not overpowering.

Dried herbs – oregano, thyme and paprika are three common dried herbs used in so many Greek recipes that work very well together and add an authentic Greek flavor.

Salt + pepper – is used in the marinade and should also be added to the chicken and potatoes prior to roasting to bring out the most flavor.

HOW TO MAKE GREEK SPATCHCOCK CHICKEN WITH POTATOES

Prep Ingredients

Step 1 – In a medium bowl, add the zest and juice from 1 lemon. Add in olive oil, minced garlic, Dijon mustard, oregano, thyme, paprika, salt and pepper. Whisk well and set aside.

Step 2 – Peel potatoes and cut into chunks. Set aside.

Spatchcock Chicken

Step 3 – Place one whole chicken (3 to 4 pounds), breast side down, on a work surface. Pat chicken dry. Remove the backbone by starting at thigh end and use kitchen scissors to cut along one side of backbone. Then do the same to the other side of the backbone.

Step 4 – Remove backbone and discard. Flip the chicken over and press down firmly on the breastbone to flatten the chicken.

Marinate

Step 5 – Transfer potatoes to a large bowl or ziplock bag. Add half the marinade and mix to coat well.

Step 6 – Add chicken to the same big bowl and pour in the rest of the marinade. Use your hands to coat chicken in marinade and lift up the skin to get seasonings all over chicken.

Step 7 – Cover and marinate in the fridge for 1 hour or up to overnight.

Tip: you can cook the chicken right away or let it marinate for 1 hour or up to overnight (don’t marinate longer than two days).

Bake

Step 8 – Preheat oven to 400 F. Lightly spray a large sheet pan with nonstick spray.

Step 9 – Transfer the chicken to the center of a large sheet pan. Arrange the potatoes all around chicken.

Step 10 – Season with more salt and freshly cracked black pepper.

Step 11 – Place in the oven for 1 hour and check to see if cooked through (165 F) and potatoes are fork tender. Depending on size of chicken it may need 10-20 more minutes.

Tip: check on chicken during roasting and if it’s getting too brown/burnt then cover lightly with foil & continue cooking until done.

Garnish + Serve

Step 12 – Remove from oven and let rest for 5 minutes. Slice 1 lemon into thin rounds and place throughout the pan. Garnish the Greek spatchcock chicken with potatoes with chopped fresh parsley (optional for presentation).

HOW TO SPATCHCOCK A CHICKEN

Spatchcocking a chicken is a lot easier to do than it may seem. All you need is a pair of sharp scissors (or a very sharp knife).

1. Place the chicken breast side down on a large cutting board. Remove giblets if needed. Pat the chicken dry with paper towels.
2. Use a pair of sharp kitchen scissors and starting at the thigh end, cut along one side of the backbone.
3. Then cut along the other side of the backbone and remove it from the chicken. Discard backbone or save for stock.
4. Flip the chicken over and use your hands to pry it open like a book. Press firmly down on the breastbone to flatten it out.
5. That’s it, you’ve spatchcocked a chicken!

GREEK SPATCHCOCK CHICKEN RECIPE TIPS

• Let it marinate for at least 1 hour or up to overnight for a juicer and more flavorful chicken.
• Ask the butcher to spatchcock your chicken for you.
• Use chicken pieces like bone-in thighs or legs for an equally delicious meal but with less steps.
• Use a meat thermometer to test chicken doneness and avoid overcooking. Cook time will vary depending on the size of your chicken, oven, potatoes, etc. so it’s important to be able to test it with a thermometer.
• Don’t overcrowd the pan. Make sure to use a large sheet pan or roasting dish that fits the Greek spatchcock chicken with potatoes with room. I typically use 3 large russet potatoes as any more can overcrowd the pan and things won’t cook evenly.

WHAT TO SERVE WITH GREEK SPATCHCOCK CHICKEN

This recipe includes a hearty combination of chicken and potatoes with lots of fresh ingredients that flavor it to perfection.

However, pairing Greek spatchcock chicken with an additional side can make it an even more complete meal.

• Roasted Greek Vegetables (Briam)
• Tomato Green Beans (Fasolakia)
• Authentic Tzatziki
• Greek Salad
• Traditional Spanakopita (Spinach Pie)
• Greek Zucchini Patties (Kolokithokeftedes)
• Pita Bread

RECIPE VARIATIONS AND SUBSTITUTIONS

• Include a variety of vegetables such as onion, carrots, sweet potatoes, celery or bell peppers.
• Use different dried herbs and spices like rosemary, parsley, dill, cumin or chili flakes.
• Swap lemon juice for orange juice or lime.
• Make an herb butter mixture to rub under the skin of the chicken.
• Grill the Greek spatchcock chicken on your bbq instead of roasting in the oven.

RECOMMENDED TOOLS

• Kitchen shears
• Large sheet pan
• Large bowl with lid
• Garlic press
• Lemon squeezer
• Lemon zester

RECIPE FAQ’S

MORE GREEK RECIPES YOU’LL LOVE

• Greek Pita Chip Nachos
• Roasted Greek Vegetables (Briam)
• Greek Green Beans (Fasolakia)

RECIPE VIDEO

@spoonfulofsi

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