Greek-Style Spatchcocked Chicken
I was in the mood to roast a chicken and was craving Greek flavors, so this Greek-style spatchcocked chicken recipe was born. The broth and roasted vegetables made the chicken flavorful and juicy. This delicious roasted chicken paired nicely with garlic rice, roasted Brussel sprouts with garlic, lemon, and feta, and some crusty bread.
Greek-Style Spatchcocked Chicken
Ingredients:
- 1 (5 lb) whole chicken, giblets removed from the cavity
- 2 cups of grape or cherry tomatoes
- ½ yellow onion, sliced
- A 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
- ¾ cup chicken broth
How to Make Greek-Style Spatchcocked Chicken
Preheat the oven to 450 degrees. Prepare the chicken. Coat your roasting pan with olive oil cooking spray.
Spatchcocking instructions found at Cookthink.
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 into the bottom of the roasting pan.
Place a meat thermometer into the thickest part of the thigh without touching the bone.
Place 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 vegetables from the sauce and place them into a serving bowl.
Serve veggies and sauce on top of the garlic rice, if desired. Enjoy.
Equipment
Ingredients
- 1 5 lb whole chicken giblets removed from the cavity
- 2 cups of grape or cherry tomatoes
- ½ yellow onion sliced
- A handful of kalamata olives halved
- 10 cloves of garlic peeled
- Drizzle of olive oil
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- Oregano to taste
- ¾ cup chicken broth
Instructions
- Preheat the oven to 450 degrees. Prepare the chicken. Coat your roasting pan with olive oil cooking spray.
- Spatchcocking instructions found at Cookthink.
- 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 into the bottom of the roasting pan.
- Place a meat thermometer into the thickest part of the thigh without touching the bone.
- Place 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 vegetables from the sauce and place them into a serving bowl.
- Serve veggies and sauce on top of the garlic rice, if desired. Enjoy.
I love this recipe. The chicken looks like it would be very tender and moist.
Sounds delicious! I can’t wait to buy a chicken and try some spatchcocking of my own!!!
; ) Kris
A yummy dinner indeed! It would have been gobbled up at my house, we love all these flavors!
Oooo. I think I just found out what I want to make with the whole chicken I just bought. Sounds scrumptious. 🙂
Oh my! That bird looks so succulent and delicious Pam! I love how golden brown it looks. YUM!
Love this idea… it looks and sounds absolutely amazing!!!
Looks amazing Pam and I love all of the Greek creations you make.
This chicken looks absolutely delicious, Pam.
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!
I always find spatchcocking to be kind of amazing. The chickens look so funny and from what I hear they also cook pretty perfectly!
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!
Could this be done with chicken parts? Thank you.
I am sure it could. Let me know how it turns out!
Cheers,
Pam
Love this chicken Pam, look really delicious!!!
Looks fantastic! As always, I love seeing all your ingredients from Trader Joe’s. This will be great with a big Greek salad.
Love this idea. Bookmarking for a night I want to roast a chicken.
Esta receta de pollo se ve con una pintaaaaa saludable,excelente preparación de lujo,abrazooooooos.
The whole roasted chicken looks marvelous!
That is one gorgeous chicken, Pam! I love all of the favors in this dish. I can’t wait to make it!
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.