Butterflied Chicken Greek Style Recipes

GREEK-STYLE BUTTERFLIED CHICKEN RECIPE

Greek-Style Butterflied Chicken Recipe image

Number Of Ingredients 12

Ingredients

1 whole chicken, butterflied
1 tbsp. dried oregano
1 tbsp. onion powder
1 tbsp. garlic powder
2 tsp. dried parsley flakes
1 tsp. dried thyme
1 tbsp. paprika powder
1 tbsp. garlic powder
1/4 tsp. ground cinnamon
2 tbsp. lemon juice
1/4 cup olive oil
Sea salt and freshly ground black pepper

Steps:

Rub the chicken with the olive oil and lemon juice. In a bowl combine all the dried herbs and spices; season generously. Rub the chicken with the spice mixture, making sure it is well covered. Marinate 2 to 12 hours in the fridge. Preheat grill to medium. Remove the chicken from the refrigerator, and season to taste again. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until cooked through and no longer pink, about 25 minutes. Remove from grill and let rest about 5 minutes before carving.

BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY

Butterflied Roast Chicken with Lemon and Rosemary image

Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.

Provided by foodelicious

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil, or as needed
1 (3 pound) whole chicken, backbone removed
kosher salt and ground black pepper to taste
1 lemon, sliced into rounds
4 sprigs fresh rosemary
½ cup white wine

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 2.6 g, Cholesterol 113.5 mg, Fat 11.8 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.2 g

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