Greek Style Spatchcocked Chicken

I was in the mood to roast a chicken and I was craving Greek flavors so this recipe was born. I decided to Spatchcock the chicken and cook the veggies with a bit of chicken broth together with the chicken which resulted in a moist and tender chicken, flavorful sauce, and delicious veggies. I served this chicken with my Garlic Rice and we spooned a bit of the sauce and the tomatoes, onions, garlic, and olives on top of the rice  and it was AMAZING. I also paired this recipe with the Roasted Brussel Sprouts with Garlic, Lemon, and Feta and it was a delicious meal!

Preheat the oven to 450 degrees. Prepare the chicken, spatchcocking instructions found at Cookthink. Coat your roasting pan with cooking spray.

Place the spatchcocked chicken in your roasting pan then add the tomatoes, onion, kalamata olives, and garlic around the sides of the chicken. Drizzle the chicken with a bit of olive oil. Rub the olive oil all over the top of  the bird so it’s evenly coated. Season the chicken and tomatoes well with sea salt, freshly cracked pepper, garlic powder, and oregano, to taste. Pour the chicken broth in the bottom of the roasting pan.

Place a meat thermometer into the thickest part of the thigh without touching bone. Put the chicken into the oven and roast for 60-75 minutes or until the meat thermometer reads 170 degrees. Remove the chicken from the oven then add the parsley leaves to the vegetables and sauce. Remove the chicken from the pan and let it rest on a cutting board for 7-10 minutes before carving. Once the sauce has settled for a few minutes, remove as much fat from the top as possible. Using a slotted spoon, remove the veggies from the sauce and  into a serving bowl. Serve veggies and sauce on top of rice, if desired. Enjoy.

 

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Greek Style Spatchcocked Chicken

Yield: 8

Cook Time: 60-75 min.

Ingredients:

1 5 lb whole chicken, giblets removed from cavity
2 cups of grape or cherry tomatoes
1/2 sweet yellow onion, sliced
Handful of kalamata olives, halved
10 cloves of garlic
Drizzle of olive oil
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Oregano, to taste
3/4 cup chicken broth

Directions:

Preheat the oven to 450 degrees. Prepare the chicken, spatchcocking instructions found at Cookthink. Coat your roasting pan with cooking spray.

Place the spatchcocked chicken in your roasting pan then add the tomatoes, onion, kalamata olives, and garlic around the sides of the chicken. Drizzle the chicken with a bit of olive oil. Rub the olive oil all over the top of the bird so it's evenly coated. Season the chicken and tomatoes well with sea salt, freshly cracked pepper, garlic powder, and oregano, to taste. Pour the chicken broth in the bottom of the roasting pan.

Place a meat thermometer into the thickest part of the thigh without touching bone. Put the chicken into the oven and roast for 60-75 minutes or until the meat thermometer reads 170 degrees. Remove the chicken from the oven then add the parsley leaves to the vegetables and sauce. Remove the chicken from the pan and let it rest on a cutting board for 7-10 minutes before carving. Once the sauce has settled for a few minutes, remove as much fat from the top as possible. Using a slotted spoon, remove the veggies from the sauce and into a serving bowl. Serve veggies and sauce on top of rice, if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

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20 Responses to “Greek Style Spatchcocked Chicken”

  1. 1

    Dawn @ Words Of Deliciousness — October 29, 2013 @ 7:51 pm

    I love this recipe. The chicken looks like it would be very tender and moist.

    [Reply]

  2. 2

    Kris — October 29, 2013 @ 8:44 pm

    Sounds delicious! I can’t wait to buy a chicken and try some spatchcocking of my own!!!
    ; ) Kris

    [Reply]

  3. 3

    The Café Sucre Farine — October 29, 2013 @ 9:08 pm

    A yummy dinner indeed! It would have been gobbled up at my house, we love all these flavors!

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  4. 4

    Stephanie — October 29, 2013 @ 9:34 pm

    Oooo. I think I just found out what I want to make with the whole chicken I just bought. Sounds scrumptious. :)

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  5. 5

    Anne ~ Uni Homemaker — October 29, 2013 @ 10:16 pm

    Oh my! That bird looks so succulent and delicious Pam! I love how golden brown it looks. YUM!

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  6. 6

    Jenn — October 30, 2013 @ 5:20 am

    Love this idea… it looks and sounds absolutely amazing!!!

    [Reply]

  7. 7

    Larry — October 30, 2013 @ 7:28 am

    Looks amazing Pam and I love all of the Greek creations you make.

    [Reply]

  8. 8

    Carmen Rosa — October 30, 2013 @ 11:07 am

    This chicken looks absolutely delicious, Pam.

    [Reply]

  9. 9

    Georgia @ The Comfort of Cooking — October 30, 2013 @ 11:18 am

    Pam, this is such a beautiful and unique way of preparing roast chicken! Pretty enough for guests but easy enough for weeknights. My kind of meal!

    [Reply]

  10. 10

    Joanne — October 30, 2013 @ 2:55 pm

    I always find spatchcocking to be kind of amazing. The chickens look so funny and from what I hear they also cook pretty perfectly!

    [Reply]

  11. 11

    Marjie — October 30, 2013 @ 3:04 pm

    I am roasting a chicken tonight; your seasonings sound good. To get the fat out of the sauce, put it in a saucepan, add a goodly handful of ice and swirl for a minute. The ice will collect the fat, and then the ice and fat can be scoope3d off the top with a slotted spoon. I learned to do that when the docs told me to cut down on hubby’s cholesterol intake, and it makes sauces and gravies taste so much better!

    [Reply]

  12. 12

    Tammy — October 30, 2013 @ 4:04 pm

    Could this be done with chicken parts? Thank you.

    [Reply]

    • Pam replied: — October 30th, 2013 @ 4:13 pm

      I am sure it could. Let me know how it turns out!

      Cheers,
      Pam

      [Reply]

  13. 13

    gloria — October 30, 2013 @ 4:44 pm

    Love this chicken Pam, look really delicious!!!

    [Reply]

  14. 14

    Angie — October 30, 2013 @ 4:52 pm

    Looks fantastic! As always, I love seeing all your ingredients from Trader Joe’s. This will be great with a big Greek salad.

    [Reply]

  15. 15

    Jersey Girl Cooks — October 30, 2013 @ 5:55 pm

    Love this idea. Bookmarking for a night I want to roast a chicken.

    [Reply]

  16. 16

    rosita — October 30, 2013 @ 5:55 pm

    Esta receta de pollo se ve con una pintaaaaa saludable,excelente preparación de lujo,abrazooooooos.

    [Reply]

  17. 17

    Angie@Angie's Recipes — October 30, 2013 @ 10:03 pm

    The whole roasted chicken looks marvelous!

    [Reply]

  18. 18

    Kim in MD — October 31, 2013 @ 4:52 am

    That is one gorgeous chicken, Pam! I love all of the favors in this dish. I can’t wait to make it!

    [Reply]

  19. 19

    Chris — October 31, 2013 @ 8:40 am

    The idea of rice or pasta and the sauce and chicken all mixed together sounds great. So much color packed into the sauce and that’s always a good sign of a nutritious meal.

    [Reply]

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