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–+ servings
Large round white platter with a whole Greek spatchcock chicken on top roasted lemon potatoes surrounded by fresh parsley leaves and lemon slices on a wood cutting board.
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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.
Prep Time15 minutes
Cook Time1 hour
Marinade Time1 hour
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: Greek
Keyword: greek recipe, healthy recipe, mediterranean diet, one pan meal, sheet pan dinner, spatchcock chicken, whole chicken
Servings: 4 people

Ingredients

For the marinade:

  • 1 lemon, zested and juiced
  • 1/3 cup extra virgin olive oil
  • 5 garlic cloves, minced
  • 1 tsp Dijon mustard
  • 2.5 tsp dried oregano
  • 1.5 tsp dried thyme
  • 1 tsp paprika
  • 1.5 tsp salt
  • 1 tsp black pepper

For the chicken + potatoes

  • 3-4 russet potatoes, peeled cut into large chunks
  • 1 whole chicken, spatchcocked
  • 1 lemon, sliced
  • 2 tbsp fresh parsley, chopped optional for garnish

Instructions

Prep Ingredients

  • 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.
  • Peel potatoes and cut into chunks. Set aside.

Spatchcock Chicken

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

Marinate

  • Transfer potatoes to a large bowl or ziplock bag. Add half the marinade and mix to coat well.
  • 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.
  • Cover and marinate in the fridge for 1 hour or up to overnight.

Bake

  • Preheat oven to 400 F. Lightly spray a large sheet pan with nonstick spray.
  • Transfer the chicken to the center of a large sheet pan. Arrange the potatoes all around chicken.
  • Season with more salt and freshly cracked black pepper.
  • 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.

Garnish + Serve

  • Remove from oven and let rest for 5 minutes. Slice 1 lemon into thin rounds and place throughout the pan. Garnish with chopped fresh parsley (optional for presentation).

Notes

  • Check on chicken during roasting and if it’s getting too brown/burnt then cover lightly with foil & continue cooking until done.
  • Cook time may vary depending on size of chicken. Use a meat thermometer to test doneness (165 F).
  • You can opt for bone in chicken thighs or a mix of thighs and legs rather than a whole chicken.
  • 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).